Spring Things

It's wet on the west coast. Cold, too. My peas are up and the beans are starting - but oh my! It's cold in the garden. I just returned from our home-away-from-home in sunny Scottsdale and it is spring in the desert, too. Different though. Very different. How? Glad you asked.

Sunny.
Dry.
Blue, blue sky.
Hot.

Did I mention sunny?

One of my favourite trees around the pool at our complex in Scottsdale. See that sky? Blue.

Lots to see and do, too. If you're inclined. Mostly, I was reclined - by the pool. Because it was hot. Did I mention hot?

Here we are on a tour of Taliesen West - Frank Lloyd Wright's winter home/studio/school.
See how everyone is clustered into that litlle wee patch of shade? Because it is hot. And sunny.
(The elegant looking woman in the white hat is my mother-in-law. How does she do it? Elegant in shorts and a shirt.)

Here is what we are all looking at. Taliesen West. See that sky? Still blue.

Of course it wasn't all fun and games. We had to paint the condo. Well, Painter-Don did. I was busy. By the pool.

Here's Painter-Don waving to all you blog readers. Is he sweating?
He should get by the pool! ....it's hot.

And did I mention sunny? It's sunny, too.

Here I am. By the pool. I can't figure out why I am so happy looking.
Oh yes. I'm by the pool. It's hot. And sunny.

Asparagus!

This amazing pic is by Jenn Co-McMillan at Alchemy Photographic Arts.
Check out her work on her blog 365 Days of Alchemy (on my list).

This post is dedicated to Lisa S, for her perseverance, foodiness, and generally being a good sport. She has hounded me (in the good way) for this recipe. I think it is a perfect one to launch spring - and yes - you know what that means: ASPARAGUS SEASON.

Asparagus is my one weakness (ahem) and this is my favourite way to serve it. This recipe is from the amazing Diane Clements of The Tomato Cafe restaurant fame (among other things - like being an Olympian!)

Asparagus Nicoise Salad

Asparagus
Tomatoes
Nicoise or calamata olives
Capers

Dressing:
3 T red wine vinegar
2 t Dijon mustard
2/3 c olive oil
salt + freshly ground pepper to taste

Trim and cook asparagus until just al dente. Plunge into an ice bath to prevent continued cooking.
Drain and lay out on paper towelling to absorb any moisture. (at this point it can be refrigerated until later or even overnight)
Whisk together vinegar and mustard, add olive oil and mix well. S + P to taste.
Seed and chop 2-4 ripe tomatoes
When ready to serve lay out asparagus on a pretty platter, spread chopped tomatoes, 1/2 c olives (drained) and 2 T of capers on top of asparagus. Drizzle salad dressing over all or pass dressing at the table.

Et Voila!