This past week was busy to the point of distraction — I started a new job, we had weekend guests, and my Dad’s been battling pneumonia in a nursing home four states away. To say the least, it’s been trying. But… HOPE is in the air as Spring reveals itself, slowly but surely.
Isaiah 43:19 says: “See, I am doing a new thing! Now it springs up; do you not perceive it?” During times of tumultuous transition, there’s JOY in the simple things when you perceive them: Flowers in bloom. Cardinals and bluebirds vying for pecking order on the lawn. Warmer breezes. Asparagus.
Somehow, the sight of asparagus spears nestled on a pretty plate assures me that all is well with the world. It’s a back-to-the-basics vegetable, at least in my book. “A” is for asparagus! Try this simple recipe to get a jump start on Spring…
1 T. extra virgin olive oil
1 T. butter
Fresh asparagus spears, washed and “snapped” (remove woody ends by snapping the spears at the point where they break)
1 garlic clove, sliced (optional)
Freshly ground black pepper
Heat olive oil and butter in a large skillet over medium heat. Add asparagus spears and garlic (if using.) Stir occasionally until asparagus is tender-crisp. Season with salt and pepper to taste.
(Recipe credit goes to my friend, Theresa.)
Life — and asparagus — don’t get much simpler than that.
Wishing you calm amidst the chaos,
P.S. Daffodil update…