First Meals Of Spring

Figgy Deliciousness

Every year for Mother’s Day, the Everyman and I go to a brunch buffet with all of his extended family at his grandfather’s golf club in the K-W.

And every year, we come home from these smörgåsbords of deliciousness full of so much good food to the point of illness, as does most everyone else in the family.

Of course, this year was no different, and even I gorged myself on buttery soft rare roast beef, oodles of chilled shrimp and mounds of pea and asparagus salad.  Generally, after these events if we end up eating dinner, it’s bound to be something light.

Several hours after the feasting, the only thing I felt up to was the gentle taste of spring.  Luckily for me I’d made a stop at the St. Lawrence Market on Saturday, and picked up 4 pounds of asparagus and a few pints of figs, among other things.  Sautéing a few pounds of stalks in a beurre noisette until they bloomed a vibrant green, they were then tossed with salt, pepper, halved figs, parmagiano shavings and a drizzle of balsamic vinegar.  If you wanted to add some more protein to it, you could always wend a few slivers of prosciutto around the spears, but personally, I love it just the way it is.

Vive le printemps!

Until next time…

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