The first time I made an asparagus salad, it was with walnuts and dates and pecorino cheese. My friend Jackie was over, and we were trying a new recipe.
And because Jackie’s always been a good sport about trying new things, including but not limited to kale chips, roasted broccoli, blackened salmon (which sadly, I have yet to post here because although it was perfection! I didn’t get any good pictures), sole amandine, cookies, cakes, even hummus scooped straight out of the container, slathered on wheat crackers from Trader Joe’s, it might not seem so significant to tell you she loved that salad. But we both did. Looking back, I have no idea what else we ate that day, but the asparagus salad? That I remember perfectly, especially how much I looked forward to eating it for the few days it lasted after.
Even remembering it now makes me want to run out for some dates and pecornio, so that’s why the next thing I have to say is so strange: despite how much we both loved that salad and despite its starring role in the meal we ate that day, the next time I made an asparagus salad wasn’t until almost a year later—last week, in fact, when I brought home that bunch of fresh asparagus from the farmers’ market.