* * * * *
I’ve learned to watch for spring’s arrival in asparagus and rhubarb stalks. And it has arrived – finally! – here in Toronto. After our farmer’s market spree this past weekend, we celebrated with strawberry-rhubarb pie for dessert and bacon-wrapped baked eggs and poached asparagus for Sunday breakfast. (Find the original recipe for the eggs here).
As they say, food is love. And I say, pass the romance – it’s finally in season.