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Spring fever
By Ann | April 14, 2010
April in Paris, chestnuts in blossom
Holiday tables under the trees
April in Paris, this is a feeling
No one can ever reprise…
Spring has sprung, mes amis, and I don’t think I’m the only one who was burning up with a fever this past weekend. A spring fever, that is. I took a long walk from the Marais to the Left Bank and everywhere I looked, people were shedding their coats, lifting their faces to the sun, and queueing for ice cream. I’m surprised I didn’t see anyone burst into song.
Even the trees are getting into the act — no more bare branches!
In the market, fat spears of white asparagus, juicy and delicious. Note: I learned the hard way that they need to be thoroughly peeled.
Fresh, young petits pois, so tender and sweet that I like to eat them plain, steamed, with a curl of butter.
The Luxembourg Garden has the loveliest flower beds. I stopped to admire this patch of hyacinths…
And found a brave orange poppy sprouting in a sea of purple. Could it have taken root there on its own, like a wildflower?
Can asparagus bruschetta cure spring fever? Maybe. I blush to post this recipe, since it falls more under the category of “assembling” food. But I gobbled these up so quickly last night, it seems a shame not share them with you.
Asparagus bruschetta
10 spears asparagus, ends snapped off, and peeled (if spears are fat)
5 slices country bread
1 clove garlic, peeled
Extra virgin olive oil
Squeeze of lemon
Parmesan cheese
Cook the asparagus in rapidly boiling water until tender but still green, 3-4 minutes. Meanwhile toast the bread and then rub each slice lightly with the clove of garlic. Drizzle olive oil on each slice. Cut the spears in half (if necessary, to fit on the bread) and toss them with a squeeze of lemon juice. Arrange two spears on each slice of bread. With a potato peeler, shave thin slices of parmesan cheese over each bruschetta. Drizzle more olive oil, if desired. Eat immediately with a lot of napkins.
Topics: A year in a French market: Spring | 7 Comments »
7 Responses to “Spring fever”
Comments
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April 14th, 2010 at 8:19 am
[...] Spring fever | Ann Mah annmah.net/2010/04/14/spring-fever – view page – cached Freelance journalist Ann Mah has contributed to Conde Nast Traveler, the International Herald Tribune and many other publications. This blog features her articles and also discusses food, restaurants and Tweets about this link Topsy.Data.Twitter.User['annmahnet'] = {“location”:”Paris”,”photo”:”http://a3.twimg.com/profile_images/502564507/Ann_Mah_author_photo_normal.jpg”,”name”:”Ann Mah”,”url”:”http://twitter.com/annmahnet”,”nick”:”annmahnet”,”description”:”Author of Kitchen Chinese, food enthusiast, blogger in Paris”,”influence”:”"}; annmahnet: “I gots the spring fever, I admit. Can't stop humming April in Paris… New blog post: http://tiny.cc/vy799 ” 3 minutes ago view tweet retweet Filter tweets [...]
April 14th, 2010 at 2:51 pm
“Assembling” food is so my speed. Thanks for this – I will definitely try it!
As for spring fever, I’ve got it, too. Only, the weather is being finicky and not deciding what it wants to do.
Ready to pack the winter coat away *permanently* for the season. Please.
April 15th, 2010 at 6:49 am
What a brave orange poppy, crashing the hyacinth party! Speaking of parties, HAPPY BIRTHDAY, ANN!
April 15th, 2010 at 3:55 pm
Oooo it’s your birthday? Joyeux anniv’!!! And yay to spring with all the colours and sunny skies
April 16th, 2010 at 4:12 am
Yay spring! We really deserve it after such a long and cold and wet winter.
That asparagus looks unreal. I can’t wait to try it.
April 18th, 2010 at 11:28 am
Dearest Ann…….MANY HAPPY RETURNS OF THE DAY. Wish I was nearer to give you a hug!!!Spring fever indeed !!!Scotland is also looking good with thousands of yellow daffodils and long light evenings and NO SNOW!!!But I have experienced many a springtime in Paris and I know just how you feel.It is very special. Welcome here soon again.Lots of love from us and Hennessy……….Gudrun
April 19th, 2010 at 5:14 am
Parisimperfect — I put away my coat yesterday! But — will it last?
Chris — Thank you for the birthday greetings!
Lil — The colors are suddenly fantastic! Look for a post on the Luxembourg Garden’s vibrant flowerbeds, coming soon.
Maria — White asparagus is a total treat. Great with hollandaise. Mmm!
Gudrun — A daffodiled Scotland sounds divine! And no snow! Hurrah! As gorgeous as Paris is in the spring, I bet you all in Perthshire are relishing the change in season even more than we are.