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| Vegan maple-tahini dressing adorns the Queen of Spring: Asparagus. |
Spring here in BoHo infused West Hollywood means trading in your Uggs for flip-flops. And hurtling downhill on your skateboard past midnight, apparently. For four nights in a row now I've been startled awake by the rolling wheels of wild ones zooming past our bedroom window in the wee small hours of the morning. I suspect they are taggers, or teenage paparazzi on the hunt for misbehaving Melrose prey (there have been more helicopters lately). Sleep has been edgy and restless. The season of change is afoot. Or rather on a roll.
Which in an odd and sleep-deprived way, brings me to asparagus.
It's a welcome signal of warmer days (and nights!) when those bundles of slender green stalks are back, standing tall in elegant rows at the local market. Erect, perky little beauties.
My deep and abiding craving for asparagus is surprising for someone who never tendered a single bite of fresh asparagus until my third decade here on planet Earth. Yes, you read that right. Three decades. I admit it.
My deep and abiding craving for asparagus is surprising for someone who never tendered a single bite of fresh asparagus until my third decade here on planet Earth. Yes, you read that right. Three decades. I admit it.
I was anti-asparagus.
