And then there was the robin. Sitting atop my crab apple tree - a true harbinger of spring. The rule of thumb in Minnesota is:
a. the robins return
b. we have 2-3 more snowfalls after their return
c. spring comes - in the way of actual crocuses - doomed to be eaten by bunnies before I head out the door in the early a.m.
And then - there was the asparagus. Bargain-priced, skinny with purple tops - gently ringing out the news that spring is - somewhere. Farewell turnips! Arrivederci celery root! Au revoir parsnip and cabbage! The asparagus is nudging in on your territory.
And in my trusty shoes with a robin singing, I brought home the asparagus and remembered a simple recipe from Tastes of Italia that I wanted to try. They have you boil the asparagus and I know better - but did it anyway. My preferred method is to brush it with olive oil, throw a little sea salt on it and roast it for 20-30 minutes at 350-400 degrees F. I can then eat it like candy. But I dutifully started to follow the recipe and came to my next hurdle. Mix 4 chopped hard-boiled eggs with 1 cup olive oil. Hmmm. That's a lot of olive oil.
I mixed the 4 hard-boiled eggs with about 1/8 of a cup. Salted it and peppered it. Added a touch of Dijon mustard and called it a day. Not fancy. Simple. Like a robin singing. Or wearing shoes.
Coincidentally, over at Sara's Kitchen, she was featuring a similar recipe (her March 4, 2009 blog). She has a few more added spring-like ingredients and her garnishes are lovely and I have a feeling her recipe will be at my dinner table next week. But I first did want to share with you - that even in Minnesota there's been a sneak-peak at spring. Shoes and robins and asparagus. Can thunderstorms and tornado warnings be far behind?