In Season

I find it very exciting that I can walk into the grocery store and find more than apples with a sign that says product of Canada. It is only a few weeks until this years csa starts and I am so looking forward to each week’s fresh bounty.

Right now we are in prime asparagus season and as a result it has been a real star in our meals. I have been oohing and awwing over different asparagus recipes. There has been asparagus and poached eggs with slivered parmesan and fresh cracked pepper, asparagus soup, spaghetti with shaved asparagus ribbons…mmm spring.

I know this might seem repetitive to some but to me it just means spring is officially here. The picture above is a quick week night meal which was perfect for us tonight as we had to run to our French lessons!

Also on a side note – I am loving pinterest right now – check it out!

In honour of tonight’s French lessons Martha’s

L'asperge avec l'oeuf et le parmesan braconné

o 1 pound asparagus, trimmed and peeled
o 4 large eggs
o extra-virgin olive oil, for drizzling
o 1 ounce Parmesan cheese, thinly shaved
o fine sea salt and freshly ground pepper

1. Steam asparagus until tender, 2 to 6 minutes.
2. Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
3. Divide asparagus among 4 plates, and top each with an egg. drizzle with oil, sprinkle with parmesan, and season with salt and pepper.

Spring has Sprung

Every year, I am amazed at how spring arrives overnight. Yesterday, we spent the day outside with our niece; sidewalk chalk, 2 park visits, bike riding and skipping. The winds were suddenly warm and the daffodils were abloom. As we walked the sidewalks to the park, we stopped to gaze at the bright green grass that has exploded throughout the neighbourhood.

It is crazy how spring arrives every year, yet still manages to astound you.

Anna Olson's Mini Lemon Meringue Cheesecakes

ingredients

crust
• 1-1/2 cup graham cracker crumbs
• 1-1/2 tbsp sugar
• 1/4 cup unsalted butter, melted

cheesecake
• 2x8 ounce packages cream cheese, room temperature
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature

Meringue

• 2 large egg whites
• 1/4 teaspoon lemon juice
• 3 tablespoons sugar
• 1-1/2 tsp cornstarch

Crust

Preheat oven to 350°F and line 48 mini muffin tins with paper cups.
To make crust, combine all ingredients until evenly blended and crumbly. Press into bottom of mini muffins cups. bake for 8 minutes, then cool.

Cheesecake

To make cheesecake, reduce oven to 325°F. Beat cream cheese until smooth and fluffy, then gradually add sugar while beating, scraping the sides of the bowl often. Beat in cornstarch, lemon zest, lemon juice and vanilla. Add eggs one at a time, scraping well after each addition. Spoon or pipe cheesecake filling into cooled mini muffin tins and bake for about 18 minutes, until cheesecake still moves a little when pan is shaken gently. Let cheesecakes cool to room temperature. Meringue layer can be made once cheesecake have cooled and cheesecakes can be chilled overnight and then finished

Meringue

For meringue, preheat oven to 375F. With an electric mixer, whip egg whites with lemon juice until foamy. While whipping, gradually pour in sugar and whip on one speed less than highest until whites hold a stiff peak (the meringue stands upright when whisk is lifted). Whisk in cornstarch. Fill a piping bag fitted with a large star or plain tip and pipe on top of each cheesecake. Bake pie for about 6 minutes, just until meringue browns lightly. Allow cheesecakes to chill for at least an hour and up to a day before serving.