A SPRING VEGETABLE

Greetings, I hope all of you guys had a fantastic Valentine’s Day and spent it with someone you care about! Life without Irwin has been hard; each day is a sort of new adventure.  Learning to do things as a single woman and being alone for the first time in over twenty-five years...well, that is a whole story in itself.

Things which were important before and took center-stage seem trivial and are no longer important as priorities have changed.  Learning to deal with issues that arise every day is completely new to me.  Irwin and I always talked about everything, and I mean everything. We never stopped talking from the time we got up in the morning until the time we fell asleep; nothing was off limits.  Being together with someone every day helps you develop a sense of familiarity and comfort, especially when you love that particular person. You develop a sense of ease - sort of your own comfort zone that only the two of you understand.  It’s nothing you can plan or set out to do, it just happens. Over time the bonds grow stronger and stronger with each passing day. Not that every day was perfect and we certainly did not live like the Donna Reed household, but it was good.  Irwin hit all the right notes.

As spring approaches and the weather gets warmer, the days are longer and the desire to be outside grows stronger: this is the time I miss him most, especially on the weekends.  The weekends were totally ours to do as we pleased.  Wither it was hitting golf balls, having lunch by the water, or just walking around somewhere, as long as we were together it was all good and worked for us.

Today I spent part of the day at a farm out on Long Island.  The drive was beautiful and peaceful; I got a chance to think.  That's not something I do very often because I usually end up crying, but today it was absolutely gorgeous and I was enjoying the driving. We are coming into the time of year when asparagus is hitting the farm stands and markets.  Asparagus crops are usually harvested February through June with April being the best month.  So today I bought asparagus, and here is what I plan on doing with them.  I bought enough to get me through the week both dishes will be on my menu this week.  I happen to like this vegetable, it is relatively inexpensive, and when prepared properly they taste delicious.

Asparagus, Pecorino and Red Onion Salad

Ingredients

• 1 bunch pencil  tough bottom stems removed
• 1 small red onion, finely diced
• 1 cup coarsely grated aged pecorino
• 1/2 cup red wine vinegar
• Extra-virgin olive oil
• Kosher salt

Directions

Cut the asparagus, including the tips, into very thin slices crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil, and salt, and toss again. This salad should be heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.

STIR FRIED SHRIMP & ASPARAGUS 

INGRIDENTS 

TWO TEASPOONS CANOLA OIL

1 PEELES AND DEVINED LARGE SHRIMP

FOUR GARLIC CLOVES THINLY SLICED

1 TABLESPOON MINCED PEELED FRESH GINGER

1-POUND ASPARAGUS SPEARS, TRIMMED AND CUT INTO 2-INCH PIECES

ONE RED BELL PEPPER

FOUR SCALLIONS THINLY SLICED

1 CAN SLICED WATER CHESTNUTS, DRAINED

¾ CUP CHICKEN BROTH

1 TABLESPOON REDUCED-SODIUM SOY SAUCE 

DIRECTIONS

HEAT A LARGE DEEP NONSTICK SKILLET OR WOK OVER HIGH HEAT UNTIL A DROP OF WATER SIZZLES IN THE PAN.  ADD THE OIL AND SWIRL TO COAT THE SKILLET.  ADD THE SHRIMP AND STIR-FRY UNTIL BROWNED AND COOKED THROUGH, ABOUT 4 MINUTES WITH A SLOTTED SPOON; TRANSFER THE SHRIMP TO A PLATE.

ADD THE GARLIC AND GINGER TO THE SKILLET AND STIR FRY UNTIL FRAGRANT, ABOUT 30 SECONDS. ADD THE ASPARAGUS AND BELL PEPPER AND STIR FRY UNTIL CRISP TENDER ABOUT 2 MINUTES LONGER.  RETURN THE SHRIMP TO THE SKILLET AND ADD THE REMAINING INGREDIENTS, STIR FRY UNTIL THE LIQUID IS REDUCED ABOUT 3 MINUTES LONGER.