First Spring: Asparagus with Lime

-Good with lime and feta. An easy peasy meal.-

Aside from trying to stop the slow advance of ants into the house with all means necessary - both organic and chemical - I'm slowly feeling out my first Spring in my house.

Projects are underway. The husband in all his do-it-yourself mindset has gone about stringing up trellises for snap peas and dug out the ancient, mercurial grape vines and replaced them with far more temperamental kiwis that are being trained about the arbor. He's also built a workbench and has dreams of wainscoting our bedroom (I'm trying to smile when he talks about it as I come up with a scheme to make sure that does not happen. S.O.S. Please send ideas.)

When we moved in the unkempt cherry tree hanged so heavy with fruit it groaned in the wind. At the time we didn't have a ladder to reach most of it but this year I plan to offer it continuous relief. In addition, during the winter we planted apples, pomegranates, plums, pluots, and too many citrus to count. Finally after months of dormancy green springs are burrowing their way out into the sun and it's rather exciting. I even called my first plum blossom glorious, because it was. It was tiny and small and won't bear fruit but that's not the point. The point is that our home feels like it's beginning to wake up and is eager to thrive.

We're dedicating our planter boxes to experiments this year. Fewer tomatoes and peppers, I'm sad to say. But we're experimenting with heirloom peppers, broccoli, garlic, onions, and even a few radishes just for kicks. We want to see what this land can really do. 

One of the few things I'm not planting is asparagus. Every year at the Farmers' Market one of my favorite farmers brings forth armies of asparagus standing straight and tall, ready to advance upon the populous. Pencil thin twigs that break with a piercing crack and bursting with green flavor. I figure why mess with perfection? I could grow them, but I've never been much for second best. 

My favorite way to eat them is thus: sear them on the grill on in a skillet with plenty of oil. When heavily blistered, remove them from heat, sprinkle with salt and many grinds of peppers, and then lash them unmercifully with lime juice. Eat with your fingers and enjoy their simplicity.

If you want, you can take it an extra step and add a bit of mince mint leaves. I'm usually feeling too lazy, but if company is coming then why not?

I'm perfectly happy to make a meal out of this, a bit of fresh ricotta or brined feta, and a glass of white wine. If you happen to have an excellent loaf of bread around then by all means serve that as well. You won't leave the table wanting, believe me.