Spring and all of its glory comes in such a wave of desire and need, and drenches us with gift after gift after gift.
I like noting the little things about the season, because there are so many and it's easy to take them for granted. They're also fleeting, and soon we move into the lush fullness of warm spring.
For now, we're still in the early days of spring here in Portland, Oregon. It's cold and brisk, and despite returning from a sunny trip to Florida for business, I about ran through the neighborhood the other evening, refusing to accept how cold it was. (I think it's my tan that makes me colder. And yes I'm ducking from the punch you're sending my way.)
Yesterday I had my first asparagus of the season. Don't get me wrong. I love fall and winter's root vegetables, and all of the roasting I've been doing. May I recommend a combination of parsnips and carrots? Dee-lish-ous. But as soon as good crisp asparagus comes in, flaunting its bright spring green colors and tangy fresh flavor, I'm completely smitten.
I've made asparagus shawls, and asparagus tart, and this year I'm thinking of blanching it for salads made with bulgar and olives, parsley and lemon juice. A little feta thrown in there for tang. Mix in some spring lettuce and arugula.
I'd love to hear your favorite things to do with one of my favorite vegetables: I need some new ideas. Favorite herbs to combine with it? I have tarragon in the garden right now, and lord knows I have chives.....