if you knew me from years ago, then you would know me as a girl who lacked patience.
there is a certain part of me that finds enjoyment in the instant gratification:
i don’t do guessing games, just tell me already damnit
or
during a fro-yo date digging into my treat before dw has even sat down just so that i can relish being first,
manners be damned.

if you really knew me though, you would know that i am also the girl who is decidedly un-impatient.
i sat in the rental car, in the rain,
last week waiting for my friends to run the Nashville half marathon,
— a race i was supposed to run in but because of the torrential fallout from the sky i decided to skip,
and instead, waited for 3+ hours for them
to run, celebrate and then sit in traffic in search of warm beverages.
in my 15+ years of dating i have been at the cusp of running away,
had soap opera-esque relationships
and
in all those times i somehow always stood my ground
and waited.
because you see, i had a conviction that i had to be patient,
that despite my advancing age {it’s all relative},
despite all my counterparts having hit the relationship milestones already,
i knew,
i just knew that with a little bit of patience,
i would get there eventually.
i was 33 when i met dw.
thank gawd i had enough patience to wait for him to enter into my life.

for the last two years when spring comes around,
i keep a careful eye in the produce section of our local market
for asparagus.
you see, while you and i might be reveling in the newly blooming trees,
while the tulips are fighting their way to the light,
dw is looking to satiate his feening for one of his most favoritest veggies.
it’s a fleeting season for asparagus,
the natural cycle for it is once a year,
and brief.

sure, we can get it year round now,
it being imported wherever in the world is experiencing Spring.
but there is something sweet in the waiting,
in being patient.

tell me: what’s your favorite thing about spring?

asparagus + scrambled egg salad tartine
this was inspired by the recent aforementioned jaunt to nashville where we brunched at marché. i followed gordon ramsay’s method of scrambling eggs.

half a bundle of asparagus, cleaned and ends trimmed
4 eggs
1 tsp chopped chives
1 TBL margarine
a dash of So Delicious coconut creamer
2 slices of bread (we like ezekiel)
homemade vinaigrette (i made a very simple concoction of pickled mustard seeds, diced red onions, olive oil)
salt + pepper to taste

for the asparagus, roast them up in the oven at 450F, seasoned with olive oil & salt/pepper, for about 5 minutes. dw likes it with crunch, i like it a little on the soft side.

meanwhile, toast the bread and scramble your eggs to your preference. i could write it out for you but i think the video explains it far better than i could. when ready to plate, add in about 2 TBL of the vinaigrette to the eggs, mix it gently and then scoop onto toast. top with the roasted asparagus and serve with a side of baby arugula.