Ah, Spring. In the words of Thomas Blackburn
Awake, thou wintry earth -
Fling off thy sadness!
Fair vernal flowers; laugh forth
Your ancient gladness!

Or, if you prefer, the words of Robin Williams:
Spring is nature’s way of saying, “Let’s party!”

Or, in the words of the menu at Acton’s in Wolfville one spring:
Celebrating Asparagus!

Celebrating asparagus—that pretty much sums up the excitement of spring as the ground comes to life and puts forth a bounty of riches around which to build menus.

I love asparagus (except for the whole smelly pee thing if you eat too much, which is way better than the whole red peeing thing that comes with eating too many beets and makes you think you’re hemorrhaging internally, at least when you’re 12 and don’t know such things about beets)

My favourite asparagus preparation:
Take a bunch of asparguses (asparagi?), crack off the bottoms (set aside to make soup). Blanche, toss in a little olive oil and balsamic vinegar, and grill for a couple of minutes. Eat.