I have such a crush on this time of year, yes I am seriously in love with May. Everything is suddenly so lush and green and our days are deliciously long and light again, which makes me very, very happy. One of my most favourite vegetables is back in season during this month too, which is just the (green) icing on an already rather lovely cake as far as I'm concerned.
We ate our first English asparagus of the season today, a lunch time treat for J and I, and oh-my-golly-gosh it was absolutely divine.
This is my favourite way to cook asparagus - put the spears into a shallow dish and drizzle with a small amount of olive oil. Massage the spears gently with your fingers until they are completely coated and glistening with oil, then season generously with flakes of sea salt and freshly ground black pepper.
Heat up a ridged griddle pan until very hot (no need to add oil), then lay your spears in so that they are all in one layer. Cook for about 15 minutes, tossing and turning the spears every so often so they don't catch - there is a fine line between chargrilled and burnt! The spears will soften but still retain a lush little bit of bite to them.
Tip them out onto a plate, add more seasoning if you like, squeeze a little lemon juice over, then crumble some feta cheese on top. Grated Parmesan also works well if you don't have feta.
Tuck in and eat straight away whilst still piping hot - this is finger food at it's best, so no forks allowed. You can mmmm-mmm-mmmm out loud and lick your fingers as you go, in fact this is pretty much essential when you eat fresh asparagus in May.
And in other news, after I'd finished smooching my lunchtime veg I set up a little outdoor studio and made a small tutorial to show you how to make some hydrangea flowers.
I can't decide whether to use these flowers to make myself a hydrangea wreath, or decorate a circular cushion - what do you think?
I'll share the pattern here tomorrow, see you then xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx