That time has come to us once again. The day and night find a balance. We reemerge from the shadows to find the joys of lighter clothes, animals freaking and plants bursting forth with color and fragrance to relieve our tired winter senses. Even for a crank like me, spring holds me in it’s spell.
Spring, most importantly, mean asparagus. That complexly flavored veggie that only stays around for a few short weeks. But oh, what a glorious few weeks it is. Rising out of the ground like a tiny chlorophyll packed tower just waiting to make you feel awkward about the way your pee smells in a public restroom. Grilled, steamed or made into soup, bring it on till it runs dry.
So, to you I say, happy spring. It’s almost time to set aside root veggies and indulge in a sensuous new cooking season. May it bring you closer to nature in a way you never thought imaginable.