2012/04/09
This is the season of asparagus and my first Spring in Québec. The
temperature last week went up to as high as 21ºc and that was 2 weeks
before April! The snow piles that have been sitting for months are now
mostly gone. Normally at this time of year, Spring doesn’t
arrive until mid to late April, but this year it is surprisingly early,
as if the city is giving us a special welcome!
Well, I guess I have nothing to complain about. In fact, we were told
by most of the locals that they do not like the snow at all. Since the
winter is normally long here, people will find any excuse to stay out as
soon as the temperature reaches 10ºc or higher. As much as I love the
snow, I have to confess that I can’t wait to see and smell the spring
flowers, and certainly spring vegetables are one of my favorite things
as well!
In New York, the outdoor farmer’s market would already be opened in
March, but here, it’s usually opened in May, due to the cold weather.
Thankfully, we have an indoor farmer’s market, Marché du Vieux Port,
that’s open all year round.
I don’t know about you, but for me, I love the asparagus at this time
of the year. They’re young and very thin, which is great for
stir-frying, sautéing or grilling. The fat and juicier asparagus usually
comes in later in of the season. If you prefer the thin ones like me,
you have to try this recipe. I love the green of this dish; it’s
springy, simple, flavorful and full of nutrients. I paired the asparagus
with another spring vegetable – baby arugula. They are both low in
calories and are packed with vitamins A and C.
