Asparagus. Basil. Cream cheese. I call this the ABC tart! Not really, because I just thought of it. But I should, because it’s totally fitting – this asparagus cream cheese tart is definitely as easy as ABC, 123.Read More
It’s unseasonably warm in Seattle right now, and everyone is giddy in the way that only rain-soaked, desperate-for-sun Seattleites get giddy when the first few really nice days of the year finally roll around. The rain will return until summer really starts in July, but for now, everyone’s got their classic convertibles and motorcycles on the road, they’re sunning themselves in the grass at parks, they’re swimming in the frigid Puget Sound (!), and they’re happily chatting one other up in grocery stores with a fervor not seen in a long, long time.Read More
Thank freakin’ goodness. It’s spring! I’m feeling it. Easter is less than a week away, crocuses are already just about done blooming, daffs are due to show their sunny faces any day now, and perfectly green, fresh asparagus is in the market.Read More
Though spring is in full swing, we’ve still had plenty of rainy, blustery, and just plain gray days around here. Which, I suppose, shouldn’t surprise me – I live in Seattle after all – but right around this time of year, I am ready for the hot, sunny days of summer already. Mother Nature teases me with a couple of giddy, gorgeous days, then another batch of dreariness blows in. So I sigh, then I huddle in, light the fire, wrap up in a blanket, and make a cozy, comforting soup for dinner.
Cream of Asparagus Soup is the best of both worlds. It celebrates the season while also recognizing that spring still needs bowls full of piping hot soup now and then.Read More
Asparagus is one of the sure signs of spring, and around here, signs of spring practically make us giddy. Goodbye, dreary Seattle winter. Hello, sun.
So, needless to say, asparagus is gracing our dinner table quite a lot these days. We love it grilled. We love it par-boiled and sauteed with a little garlic and butter, then sprinkled with coarse salt. And we love it served cold after it’s soaked in this incredibly delicious marinade that makes balsamic vinegar lovers swoon.Read More