"Spring has sprungThe Grass is rizI wonder where the birdies is.There one is up in the sky...Gee I'm glad that cows can't fly."
...and we'd all groan. My dad passed away ten years ago, but he's always around and this time of year, that ditty pops in my head and makes me smile.
Some other things that mean Spring is finally here and also make me smile...
sunshine, birds singing and my favorite vegetables...asparagus and fiddleheads ...are fiddleheads actually a vegetable, I wonder. I know the fiddleheads are really local and the asparagus label did say product of Canada, I'm just not sure where in Canada exactly.
Tonight's dinner is very simple...Frederick's Garlic Steak with Sauteed Asparagus & Fiddleheads. Just follow the recipe with the following tips regarding the asparagus: once you've removed the fiddleheads from the boiling water, add the asparagus and blanch for 1-2 minutes. This time I cut the asparagus into thirds, on a slant for presentation, but also quicker cooking. Remove from the boiling water and add to the ice bath the fiddleheads are in. When it's time to saute ( that would be once you've turned the steaks over), saute both vegetables together as directed. It only takes a few minutes, so have everything ready while the steaks grill on the first side.
And, of course you have to bear with my whining just a little...sigh...no BBQ, so I have to use my Griddler. Still...."spring has sprung, the grass is riz...."