But you'd never know it from the weather in the Bay Area. We've had rain, hail, snow, wind, freezing temperatures — all in March. In fact, this is the wettest March on record.
Even so, we found some asparagus at the market yesterday, and I knew exactly how I wanted to enjoy them: Simply.
A few years ago, during a pouting spell (or maybe it was just a languid, ingenuous moment), I asked Cranky to make me some toast with asparagus on top. Whole asparagus, laid lengthwise on richly buttered country bread.
It was amazingly good to eat.
Then, a few weeks ago, I ordered a simple, vibrant, pagan lunch of eggs fried in breadcrumbs, atop spears of asparagus, at Sausalito's upscale restaurant, Poggio.
I thought I could do that dish one better, and today I did.
No, not fancier — Simpler. Heartier. Better.
Alas, I could not find an announcement for End of Month Eggs on Toast Extravaganza for March. I've never joined this fun event, and finally, when I whip up the perfect entry, I can't find mention of it anywhere. I don't even know what the clever theme is, if there is such an event this month.
Well, I'll choose my own theme: It's Spring, Dammit.
Sources: Eggs from Triple T Ranch in Santa Rosa (no Web site), Italian sourdough from Pan-o-Rama in San Francisco, asparagus from Zuckerman's Farm in Stockton, butter from Clover Stornetta in Petaluma, salt from — psyche! — not my own Marin-harvested salt. Savin' that for May.