April in Paris, chestnuts in blossom
Holiday tables under the trees
April in Paris, this is a feeling
No one can ever reprise…
Spring has sprung, mes amis, and I don’t think I’m the only one who was burning up with a fever this past weekend. A spring fever, that is. I took a long walk from the Marais to the Left Bank and everywhere I looked, people were shedding their coats, lifting their faces to the sun, and queueing for ice cream. I’m surprised I didn’t see anyone burst into song.
Even the trees are getting into the act — no more bare branches!
In the market, fat spears of white asparagus, juicy and delicious. Note: I learned the hard way that they need to be thoroughly peeled.
Fresh, young petits pois, so tender and sweet that I like to eat them plain, steamed, with a curl of butter.
The Luxembourg Garden has the loveliest flower beds. I stopped to admire this patch of hyacinths…
And found a brave orange poppy sprouting in a sea of purple. Could it have taken root there on its own, like a wildflower?
Can asparagus bruschetta cure spring fever? Maybe. I blush to post this recipe, since it falls more under the category of “assembling” food. But I gobbled these up so quickly last night, it seems a shame not share them with you.
10 spears asparagus, ends snapped off, and peeled (if spears are fat)
5 slices country bread
1 clove garlic, peeled
Extra virgin olive oil
Squeeze of lemon
Cook the asparagus in rapidly boiling water until tender but still green, 3-4 minutes. Meanwhile toast the bread and then rub each slice lightly with the clove of garlic. Drizzle olive oil on each slice. Cut the spears in half (if necessary, to fit on the bread) and toss them with a squeeze of lemon juice. Arrange two spears on each slice of bread. With a potato peeler, shave thin slices of parmesan cheese over each bruschetta. Drizzle more olive oil, if desired. Eat immediately with a lot of napkins.