Roasted Asparagus with Harissa Brown Butter Breadcrumbs

I‘ve had one thing on my mind since I injured my back: get strong enough to go in search of local asparagus.

Thankfully, I’m on the mend and yesterday, during a particularly sunny patch of the morning, Clara and I strolled through our open air market. She was the first to spot them:

Asparagus!” she shrieked, and darted toward the stall. I move a little slower, but inside I was just as excited about the discovery. At last!  They were all beautiful, but we selected three of the prettiest bundles.

We had the first bunch for lunch, simply steamed with butter and salt. Clara finished hers first, and then used her fingers to help herself to a few spears on my plate. Such is the enthusiasm we reserve for local asparagus around here.

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Quick Homemade Harissa from ‘Whole Bowls’

Step into any book shop these days and you will be greeted by a fresh array of new spring cookbooks. It’s hard to know which ones are keepers amid the wide selection.

A large percentage of these books come across my desk, and I spend many evenings reading them cover to cover. In spring and in fall, the busiest times for publication, cookbooks are my novels. I binge on them like a cult Nexflix show. A few make it to my kitchen, a handful more remain on my shelf, and the rest go on a pile to give away.

Fellow Canadian food blogger Allison Day has a new cookbook, Whole Bowls, and it landed in my hands a few short days before my Noah was diagnosed with pneumonia. This was a few weeks ago, when I was sufficiently ‘done’ with winter produce, yet I became excited to cook while reading Whole Bowls – the first sign of a great cookbook.

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