It’s still cold, but the sun is so making everything bright. The blossoms are gradually appearing. Yes, the most wonderful moment of the year, the explosion of Spring. I know, asparagus is avalable during the whole year, but the local ones taste different, are more crunchy. Green asparagus is easy to clean. Just remove the wooden part ( don’t use a knife, because the end cracks off exactly where the wood stops. Put the asparagus ( chop them in smaller pieces) in an oven dish, with 4 chopped garlic cloves and a good drizzle of good olive oil. Bake in the oven at 180° for approx 20 mins, until the asparagus are al dente, or bake in the normal way. Boil a portion of stylish pasta ( I found a delicious pasta made with wheat germ and nettle). Mix the pasta with the asparagus. Finish with pepper, salt, a few anchovies filets and lots of fresh basil and a bit of fresh mint. Nice to see you, Primavera ;-).