Signs of Spring

The sun has been deceptively bright and warm lately, but I live in a city with amazing and chilly winds. I can't even imagine the force of them should they be forced between skyscrapers. Despite the continuing biting cold, we can feel spring creeping up on us.

My suspicions that spring is coming, even to the northern frozen tundra, were confirmed when I found some asparagus at the store. It is most likely not from around here yet, but it was still appealing: bundles of slim, lively green spears properly stored cut side down in a tray of water.

A close friend has been having a tough time lately, so we picked up some wine and bread one night and I made her some dinner. Apparently Creamed Asparagus is not made in this part of the world, because when I told people about it, I received some dubious looks. If you haven't tried this before, try it now. It's both warming for the cool days and full of fresh spring flavors.

Creamed Asparagus

1 lb bunch of asparagus, woody ends snapped off (tops should be about 2 inches long and the remaining length of the spears should be about 1 inch pieces)
1/4 to 1/2 lb bacon
2 tbsp flour
salt and pepper to taste
2 c milk
2 slices of bread per person, toasted

Place asparagus in a pan and cover with water.
Bring to a boil, cook until still slightly crisp (about 1 minute).
Drain and rinse in cool water to stop the cooking.
Place as many bacon slices as will fit into a cold skillet.
Turn skillet up to high, then reduce to medium heat once bacon starts sizzling.
Frequently turn bacon, removing slices when cooked to desired crispiness and adding slices when space is made.
Once all bacon is cooked, set aside to cool.
Pour about 2 tbsp of the bacon grease into a sauce pan and turn heat to medium-high.
Add flour, salt and pepper, stir until lumps are gone.
Cook flour mixture about 1 minute.
Remove from heat and slowly stir in the milk.
Once all milk is incorporated, return to burner turned to medium to medium-high heat.
Cook until sauce is thickened.
Chop bacon.
Stir bacon and asparagus into sauce and heat until asparagus is warm.
Ladle creamed asparagus over toast and serve.

Makes two large portions.