As the snow slowly melts away and awakens us from our leaden slumber, there is a deep desire to traipse out of doors, to feel fresh blades of grass between our toes, to breathe in the crisp, cleansing air of spring and to find ourselves within the meadows. This is a time to throw off the heaviness of the former season and spring into a day free from regulatory manners.
Dull and dreary feelings left over from the sodden winter’s day are cast off by the array of color that spring most humbly offers. The saccharine aroma of honey and floral fragrances fill the air as butterflies dance beneath the branches. And we, too, take to each other’s arms and dance along to the same sweet, silent song. As the wind tousles our hair and caresses our flushed faces, fair petals fall around us. There, in that moment, we feel the magic of spring. There is a beauty in this season like none other. There is growth, inexperienced initiations and a call for inspiration and exploration that whispers to us, taunting us almost, with the promise of being renewed: body, mind and spirit.
So, here on this patch of grass with our offerings strewn about, we find peace for a moment. In raising our glasses, and with a tiny clang of the Mason jars, we toast the spring. This is a season for new beginnings, cherishing our past and holding fast to the hands of those we love.
Here is a lovely, little salad that celebrates the simplicity of the season.
Recipe: from Bon Appétit
Note: If you buy thinner asparagus, there is no need to peel the stalks because they are tender, but if you are using fatter, woody asparagus, you will need to peel the stalk.
Also, to trim the asparagus, apply pressure to the stalk of 1 of asparagus until it snaps and breaks. Notice where the natural break is and line this piece of asparagus with the rest of the bunch. Cut the rest of asparagus at the same place. Basically, you are using this 1 stalk of asparagus as a “template” to trim the rest of the bunch at the appropriate place.
1 bunch of asparagus, trimmed and peeled (if needed)
¼ cup of grated Parmesan, plus more for shaving
1 ½ tablespoons of fresh lemon juice
¼ cup of extra virgin olive oil
Salt and pepper to taste
Working with 1 asparagus spear at a time, using a Y-peeler, shave asparagus into long, thin ribbons. Transfer to a medium-size bowl and set aside.
In a small bowl, combine grated Parmesan, lemon juice, and olive oil. Whisk together until the mixture is combined. Season with salt and pepper to taste.
Drizzle vinaigrette over shaved asparagus and toss with your fingertips to dress the salad. Shave desired amount of Parmesan cheese over the top of the salad. Enjoy!