April 25, 2009


Such wonderful things to come! The first blooms on our lilac bush are so close to popping out!

All of our rose bushes are coming back to life. Amazing how this happens among a tangle of seemingly dead canes. It truly thrills me.

And wondrously, the asparagus is pushing up through the cracks in the dirt, and with today's light rains, I imagine that it will be ready to lop off and enjoy very soon. This is a brand new bed, so we won't look for pounds of the stuff, but the fact that it took, and is producing, is marvelous!

Here's the recipe for the asparagus salad I made for Easter Dinner - terrific!

Asparagus Salad with Feta Cheese and Dijon Vinaigrette

2 lbs. fresh asparagus
1 garlic clove, minced
1 shallot, minced or 1/8 C minced white onion
1 Tbs. Balsamic vinegar
2 Tbs. white wine vinegar
2 Tbs. Dijon mustard
About 1/2 C olive oil (add until dressing is the consistency and taste you prefer)
salt and pepper to taste
2 tomatoes, seeded and chopped
1/3 C feta cheese, crumbled

Trim tough ends from asparagus, cut stalks into 2 inch pieces, blanch in hot water or in the microwave, and then plunge into ice water to stop the cooking. You want them to be tender but still crisp. Remove asparagus from the ice water and dry thoroughly by wrapping in paper towels.

To make the dressing, whisk together all remaining ingredients except for tomatoes and feta. You can also make the dressing in a shaker jar or a small food processor.

Toss together asparagus and tomatoes; drizzle vinaigrette over top and mix gently; sprinkle feta over top and serve. Makes 8 servings.

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