When my daffodils began coming up in December due to a rash of really warm days, my spring sap began to rise as well. I remembered newspaper columnist Richard Allin’s remarks about the annual Frozen Daffodil and Snow Tire Festival, however, and tempered my longing for fresh asparagus, tiny English peas and tender mixed greens. Hubby covered the daffodils tricking them into a few more weeks of winter sleep, and I settled for a few more bowls of spicy chili and soothing soups. Ahh winter. Can spring be far behind? Around the first of February we uncovered the sprouting harbringers of spring and let them bloom at will knowing full well that they might become yellow popsicles. You just can’t deter Mother Nature when she gets on a roll! They bloomed and bloomed and encouraged the neighboring tulips to wake up as well. Sure enough it happened. Last weekend just as the forsythia and saucer magnolias were all dressed up in their new yellow and pink wardrobes, it snowed. Not much, but enough to once again pay respects to Allin’s call for his festival. We just had to laugh and just enjoy it. It was, after all, a beautiful surprise. We were with daughter and the perfect ones, so instead of flying kites, we just wrapped up warmly and stirred the soup pot (symbolic this time as we actually took the babies for an initial venture at the local hibachi grill).
My friend Kathy at
Life in the Slow Lane wrote about her own experience with the schizophrenic spring. She has lots of gorgeous pictures to share from her place in Birmingham where they actually had a fairly significant snowfall (for the South anyway). My friend Marilyn in Utah got another 8 inches of white powder yesterday – not for me! Except for an occasional (and brief) snow day, I’m a summer person all the way.

Here’s a favorite for fresh spring asparagus – or anytime asparagus actually.

Asparagus with Lemon-Herb Sauce

3 cups canned low-salt chicken broth
1 1/2 pounds thin asparagus spears, trimmed
2 tablespoons olive oil (preferably extra-virgin)
1 1/4 cups chopped green onions (I don’t use quite as much.)
1/3 cup minced shallots
1 teaspoon sugar
1 tablespoon minced garlic
1 1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1/2 teaspoon grated lemon peel
1/2 cup diced seeded red bell peppers

Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1 cup broth in small bowl. Drain asparagus; pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag. Cover broth. Chill asparagus and broth.)
Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup green onions, shallots and sugar. Sauté until onions and shallots are tender, about 5 minutes. Add garlic; sauté 2 minutes. Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel. Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Cool to room temperature.
Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.
This comes from Bon Appétit, April 1998.

I first served this at a bridesmaid’s luncheon for Susan, my friend Sandra’s daughter. (Susan is now a missionary in China. Please pray for her and her family – Wade, Addie Mae, Wesley, and Brooks.) Since then, I have served it several times. We definitely prefer it at room temperature rather than hot.

Here are the cutest little girl in the world last spring at Garvan Woodland Gardens in Hot Springs, Arkansas and the cutest little boy in the world and his momma at Dallas Blooms in 2006.