NOTES FROM
THE FIG

THE FIRST ASPARAGUS OF SPRING

After a long, grey winter, the arrival of British asparagus feels like the real start of the year.

It's not about a trend. It's about agriculture, intention, and drinking something that feels alive.

Before the city wakes up, the best produce is already changing hands. A look at how we source.

Sometimes the simplest elements provide the most complex flavors. Here's what we are relying on right now.