On the Doctor's Table

Everything is blooming most recklessly; if it were voices instead of colors, there would be an unbelievable shrieking into the heart of the night. - Rainer Maria Rilke

To me, the fresh smell of spring and the anticipation of things to come the garden are certainly an intoxicating thought. The appropriateness of Mother Natures plan can detoxify us with the fresh bounty of spinach, peas, strawberries and greens of all shapes and sizes. The heaviness of winter has come to an end and a welcomed lightness of spring vegetables and lighter clothing avails.

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ROASTED ASPARAGUS WITH CALAMATA OLIVES

1 bunch fresh asparagus
2 T olive oil
1 t lemon zest
¼ C calamata olives, pitted and chopped

Preheat oven to 375 degrees. On a baking sheet, place washed and trimmed asparagus (break off the harder bottom 2-3 inches) and olives. Toss them in the olive oil, lemon zest, and calamata olives then season with salt and pepper. Roast for about 10 minutes and serve. The asparagus should stay a bright green color and retain some of its crisp texture.

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