Almost-Spring is in the air.
If you’ve lived in cold-weather climates (I’m looking at you Canadians… and you, too, New-Englanders), then you know what I’m talking about: it’s not warm–far from it. In fact, everyone is still bundled up as they hurry down the street, bemoaning the rain and slush… and then you realize: the ice and snow has been replaced by its wetter, warmer cousin! Almost-Spring is in the air! It’s almost enough to make you take off your second pair of long underwear.
Almost.
I don’t remember this season in New York–I first glimpsed it at Andover, when, after months and months of trekking through snow (and black ice, and snow that sort of melts from salting and then refreezes, and more snow, and sand…), the ground was visible again. You could smell mud and grass, and even if there was no floral evidence quite yet, it was coming. I could feel it as I inhaled the smell of mulch, looking forward to days when we would be able to sit on the lawn in the sun and pretend that we weren’t shivering beneath our thin sweatshirts…
This winter has been especially harsh, as far as New York winters go. Personally, I don’t mind snow every week and negative temperatures, but then again, I voluntarily spent three winters in Massachusetts and two in Ontario, so who am I to talk? It’s better than the wind off the Seine in Paris winters, which don’t have the added bonus of snowman-making material in the park or the snow days that permit middle-of-the-afternoon weekday treks to said park, where you can construct avant-garde representations of gangster snowmen in Liliput that would rival similar sculptures by a certain six-year-old and his stuffed tiger.
Still… Almost-Spring in Paris is beautiful. Without the snow and ice, the flowers bloom earlier. The sidewalks aren’t quite as damp; there’s no need to pick your way precariously over three-foot trenches of ice and ditchwater. And maybe the mud in the parks grasps your shoes a bit too harshly, it’s this time of year (OK… all times of year) that really get me thinking about Paris.
So, in honor of Almost-Spring, I offer you an Almost-Spring recipe. Pencil-thin asparagus will soon be plentiful–in Paris, they favor the fat white ones, but I was always partial to these. Last year, I found some at my local market and, on a whim, wrapped them in prosciutto. Since then, this has become a standby vegetable side dish when I want a weekday to feel a little special.
Prosciutto-Wrapped Asparagus
1 lb. asparagus, washed and dried, ends trimmed
about 8 slices prosciutto
1 tsp. extra virgin olive oil
freshly ground black pepper
Preheat the oven to 450 degrees. Coat a baking dish with the olive oil.
Split the slices of prosciutto in half lengthwise, so you get two long, thin strips. Carefully wrap each asparagus spear in prosciutto, and lay them in the baking dish with the seam-side down.
Roast 15-20 minutes, until the prosciutto is crisp and the ends of the asparagus have withered and colored a bit. Remove from the oven and sprinkle with freshly ground black pepper. Serve immediately.
