This roasted asparagus with olive and herb dressing is an easy and delicious vegetable side dish that takes less than 20 minutes start to finish!
It’s been cold and rainy here in San Francisco. Though the days continue to get longer (thank you daylight savings!) my brain thinks that Spring has finally arrived even as I huddle under a blanket with the heat turned on.
Sure, I’m not over in the east coast, being pummeled with a nor’easter snowy storms. But this is San Francisco. I’ve grown soft and like most San Franciscans. If the weather drops below 68°F, we all start complaining about it, wrapped under our scarves and mitten. Yeah, we’re ridiculous. I get that.
But even though the weather seems wintery, I’m starting to notice spring produce popping up at the grocery store. Spring garlic, rhubarb and asparagus are all looking fat and juicy, full of promise, even if the weather outside is dreary,
that Spring is really around the corner. I went crazy and bought my first batch of rhubarb of the season along with a few pints of early strawberries. I had grandiose plans to bake up a batch of something with the classic strawberry-rhubarb combo but then I went and ate all the strawberries. Because that’s what I do when you put berries in front of me, I eat them with abandon.
