Spring time is…fresh vegetables, gorgeous greens, and thunder storms. The rain this year has been rather constant which is probably why my garden is still alive at this point. I’m hoping that will still be the case when Joe and I return from our honeymoon. My little sister will be staying with the fur children while we are gone, and will also be monitoring the progress of our garden. I’m hoping that by time we return the carrots will have sprouted and that the squash will have doubled in size.
This recipe is essentially a salute to everything I love about spring, simple crisp and quick to make. Originally I wasn’t going to include the tomatoes, since they aren’t a spring vegetables, but I couldn’t resist the heirloom hothouse cherry tomatoes at the market. The burst of red among the greens created the perfect POP of color, so in the end I’m glad that I caved to temptation.
This is one of those recipes where so any different vegetables could be used, based on what is in season. During the summer I tend to replace the asparagus with various types of summer squash, again adding bright pops of color to an already colorful dish.
I’m happy to report that I do have a number of posts all set to go for once we head over the pond! I can’t wait to see my family in Vienna again, and I’m also looking forward to my first time in London. I follow a number of UK-based blogs and seeing all of the Jubilee themed posts that are popping up is making me all the more excited for that part of our honeymoon!