The sun is out. It’s only 20 days to Spring. Make my favorite asparagus salad. Snap the asparagus where it bends. Roast at 400 degrees, tossed with your best olive oil and seasoned with kosher salt. When you season with them, lay them flat on a the sheet pan so that each spear gets a fighting chance to have some salt land on it. They are done in about 10 minutes, depending on how skinny they are. The green will intensify some of them will caramelize a bit on the underside. Arrange the asparagus on a platter. Bring a pot of water to the boil, add eggs in their shell (quail eggs are so cute if you can find them) and cook for 3 minutes for a regular egg, and 2 for a quail egg. Remove them with a slotted spoon directly into a bowl of ice water. Peel, cut in half, season with a little salt and pepper and set them around the asparagus. Toss some your favorite serious black olives (try not to look for olives that are sold loose) with olive oil, a little fresh lemon juice, and a tiny bit of salt. Scatter those around. Shave on parmesan using your vegetable peeler. Scatter some torn basil leaves, or parsley leaves and toast up some bruschetta by getting the bread sliced and in the oven til the top side is slightly crispy. Out of the oven, rub them once and gently with a cut piece of garlic, drizzle with olive oil, and eat with the salad any way you choose, on the top, on the bottom or on the side. This is good with a some little potato pancakes on the side and for dessert, big bowl of fresh strawberries that has been steeping in proseco, lemon zest and sprinkled with a bit of sugar.