Between the bone-chilling wind gusts and those random 70-degree days we’ve been getting, I think we can all agree: winter is officially over. Nature is finally waking up, and with the daffodils pushing through the dirt, I’ve found myself craving something fresher, lighter. Asparagus is the real harbinger here, isn’t it? When those first stalks show up, I prefer them simple—steamed, eaten with your fingers, dipped in a little oil. But as the season wears on, you start to get a bit more creative.
That’s where this salad comes in. You take two-inch lengths of asparagus, give them a quick blanch, and toss them in a mustard vinaigrette. Add some arugula, a bit of sharp feta, and a shower of fresh dill—it’s refreshing. Just make sure the asparagus is tight and shiny at the tips. If it’s soft, well, just keep looking.
Then there’s the wild king salmon. When the season starts, the meat is just incredible—lean and bright. Most people will tell you not to mess with it too much, and I generally agree, though I do love a heavy hand with the coarsely ground black pepper. Instead of roasting potatoes, I’ve been making these old-fashioned parsley potatoes. You know, the kind where you boil the new potatoes, rub the skins off, and toss them in butter? There is something about the smell of fresh parsley hitting hot, buttery potatoes—it’s a memory thing, maybe? Actually, it’s just a great smell. I usually finish everything off with a quick brown butter sauce, just a knob of butter sizzled in a pan with a squeeze of lemon. Simple stuff.
Moving on to dessert—I mean, you have to have a sweet finish—there’s this strawberry tart. It’s got an almond frangipane filling tucked into a pastry shell. You want the smallest, ripest strawberries you can find. A heavy dusting of powdered sugar makes it look professional, or you could glaze the berries with a little warmed jam if you’re feeling fancy. Actually, just the sugar is fine. It’s the kind of thing that makes you feel like you really nailed the transition into spring.
It’s a bit of work, sure, but a very pleasant way to spend an afternoon in the kitchen. Even if the weather decides to turn cold again tomorrow—which it probably will—at least the kitchen will smell like spring. Anyway, enjoy the process. It’s worth it.