It's always a pleasure to see the hind end of winter spiraling out into the twilight until next time. Then begins the slow creep of spring. Bird chatter, muddy boots, baby shoots. Usually that is. This year spring was like a gigantic explosion of colour and heat. One day I was trudging up Roncesvalles in a wool toque batting my eyelids against the freezing rain and a few days later I was lost in a forest of forsythia.
There are 3 baby goslings by the lake. The curled buds have already spread their wings and turned into leaves. The magnolias are losing their petals like so many dropping dead flies. It's a fast and furious time. Which makes me happy but kinda antsy. I always feel like an arrow's going to fly over my left shoulder. It's a month of surprises.
I think of myself as two parts calm, one part storm. But at the tail end of winter I met someone who made me feel all storm. I'm still recovering. Spring is helping fend back the white caps. Warm winds are good.
I had my wisdom teeth out 10 days ago so it's been quiet around these parts. There has not, as you might imagine, been a whole lot of salad eating going on. I have been slinking back stealthily to the raw greens but it is a slow and cautious process. The good news is I discovered I love soup. Breakfasts were all smoothies filled with almond milk and frozen berries and bananas and cubes of canteloup. Lunches were constant experiments. Curried broccoli and sweet potato. Coconut butternut squash. Then when the warm weather hit I made every incarnation of gazpacho you never heard of.
Ontario asparagus has hit the green grocers in all its plucky goodness. Tinged with streaks of purple, the fat stalks are hardy and meaty. Just snap off the dead ends and steam until just tender. I eat a whole pound drizzled in olive oil and salt. Or tossed in a lemony-garlic dressing. Or buried under a few poached eggs. Some salad suggestions. Go forth, go wild, get your spears.
Snow peas and Asparagus with Basil-Lime Vinaigrette and Slivered Almonds found here
Asparagus and beet greens and Asparagus and edamame (sugar snap peas, fresh peas, fresh fava beans) are natural partners. They appear at the same time seasonally and contain that same early earthy robust slinging mud at your taste buds sort of excellence.
Here you'll find 4 asparagus recipes and a bunch of salad dressings that meld well with the spring flavours.