Happy Spring!

Crocuses? In Vermont? In the middle of March?!

Please forgive the almost non-existent recipe this week. March has been an incredibly busy month for me traveling and I was going to beg off this week (I’ll do that next month for my birthday!), then decided to give you the ultimate springtime recipe: roasted asparagus. I could have sworn I gave this to you last spring, but I went through every single post and didn’t find it. So forgive me if I missed it and this is a repeat.

And speaking of springtime, it really has come in like a lion! The middle week of March and my daffodils and tulips are sprouting and the buds are on the lilac bushes? Unreal! This has been an incredibly warm winter, hence the no snow on the Hogback Mountain range you see here. My winter boots are sitting by the door and I wonder when I should put those away. The birds are back in full force, the woodcock has been chirping every morning looking for his mate for a couple of weeks, and ticks and mosquitos have been spotted! I even slept with the window propped open a little bit last night! Everything is a full month to six weeks early. The peepers are even starting to wake up! All this early spring has made me wonder about the farm crops this year. And fingers crossed the lack of precipitation won’t lead to a wetter than normal summer.

But so, when the calendar turns to March, regardless of the temperature, it means asparagus for me. Every time I’m at the supermarket, I’ll pick up a bunch, so this sometimes means more than once a week! I add it to soups, salads, pasta, and eggs. The easiest way, though, is roasted, where it requires just a pan and spatula!

After washing the stems, take them by the end and bend, the tips will automatically break. Of course, you can also just chop the ends off with a knife. Place them on a cookie sheet or jelly roll pan and toss with a little bit of olive oil and salt and pepper. Place in a heated oven, 375-400 degrees. Cook for about 20 minutes or so, tossing once during that time. When they become dark, they are done. My favorite way is adding a little balsamic vinegar. If I’m not feeling lazy, I will take a few tablespoons of the vinegar in a saucepan and boil it until it is thick. Adding toasted pine nuts is also tasty as is a few squirts of lemon. Or forget everything else and just eat it out of the pan, sans sauce. I’ve done that too!

6 thoughts on “Happy Spring!

  1. Chris, I also keep those broken stems, cook them in chicken broth and some garlic and leek, then whirl it with my stick blender……add more broth, some paprika, and it’s a delicious little bowl of soup…..thick, spring-like, yummy!

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