Another year in food begins

Spring is finally here. I love spring…and look forward to everything it brings: bright, saturated colors in the sky and landscape, open windows, and the fresh and light foods of the new growing season. In general I’m a huge fan of “eating local"—but at the same time I’m so grateful to live in a world where beautiful seasonal vegetables from other (warmer) regions are available at my local grocery. In the Midwest we have had a crazy spring season (unseasonably warm…then record breaking cold…then super warm again…). I have not yet seen local asparagus, but you can bet I purchased the first bunch of plump fresh California-grown spears that crossed my line of vision at the store a couple of weeks ago. I haven’t been without a bunch since.

I have two asparagus recipes to share with you this month: an asparagus tart and a simple braised chicken. But I have shared many more recipes featuring asparagus over the years on my blog…and for two years now, through my newsletter. If you are looking for ways to enjoy the April and May asparagus abundance, there is much to choose from. Happy cooking.

A savory asparagus tart for one…. or two…

I have been cooking…and collecting recipes…for so many years now that every year when each new season rolls around I have an abundance of favorite recipes that I am eager to make…and eat…once again. There is an asparagus tart that I love…and that I used to get to make at least once a year when I taught it for a basic French class. It is a large tart filled with a creamy egg custard and asparagus spears arranged like the spokes of a wheel. It is beautiful. I still make it for clients, but because it makes a large tart, I don’t ever make it for myself. (As much as I love it, I don’t want to eat it every day for a week….). This year I decided I wanted to make a tart that, like my old favorite, was all about the asparagus…but was in a size that was more appropriate for my small table.

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