Spring

A drop of water left behind by a Spring fog was nestled in a perfectly cupped leaf.  It was so dazzling I had to almost touch it to assure myself this wasn't a misplaced creation of ancient carbon but a new creation, among many newly created by Spring.  Nature presenting herself here as a fresh jewel,  elsewhere as, perhaps, a bolt of lightning, an emerald flash, an intoxicating breeze, a sprout, a bud, a pool, a spring.

Oh how I love Spring.  That metaphor for the start of new and hopefully better times.  That erratic, sweet, beautiful, bold, lusty Spring.  That flourishing, stream swelling, melting warmth.  It inspires me to write bad prose and cook good food.  Oh, wait, that's pretty much year round...

What could be more lusty than Spring's gift of asparagus?  That ability to grow up to seven inches a day, that sensual shape, it begs to be warmed and dipped by hand into garlicky mayonnaise!  The dipping followed, of course, by finger licking.

Aioli (Garlic Mayonnaise)

6 peeled and chopped garlic cloves      1 C olive oil (divided)
1/8 t sea salt                                          1/2 t cold water
1 t Dijon mustard                                  1 t fresh lemon juice
2 egg yolks

Put garlic and salt into a mortar and grind slowly with the pestle until a paste is formed.  Put this paste into a medium sized bowl and whisk in mustard, then egg yolks.  Very slowly, in a thin stream, add 1/2 C olive oil while whisking madly.  Keep that stream of oil thin and slow.  Give it time to insinuate itself into the other ingredients until they are one.  If you aren't wishing you were ambidextrous you had better slow that stream and speed up that whisking.  When that is well mixed and looking its creamy best, stop, and in a tiny bowl mix the water and lemon juice together.  Add this in droplets to the egg mixture, whisking constantly.  Stretch your arms a bit and add the remaining olive oil in the same fashion until you have a creamy texture.  If you could get someone to lightly rub your shoulders until you're done, bonus.

Roasted Asparagus

Fresh asparagus
Olive oil
Salt and pepper

Break off the woody stems of the asparagus (they will naturally break in the right place).  Toss the asparagus with olive oil and salt and pepper.  Put on cookie sheet and roast at 425 degrees for 10 minutes. 

Now pick up a lovely spear of asparagus with your fingers and dip into the creamy Aioli.  Bite, munch, groan, and lick your fingers.  Take another lovely spear, dip and insert it into someone else's mouth.  Happy Spring!