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…

Sauteed Asparagus

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)

Kosher salt

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,

Kim

P.S.  Daffodil update…