By March, and I went into the garden on the first the way I always do. Peas in the ground. The ground is still cold enough that the peas will sit and wait before they do anything visible, which is a patience I respect. Something can be in motion under the surface for weeks before it shows. I think about this most years and it means something different each time.
Shanice and CJ come down next weekend for a visit — a real visit, the kind where I cook everything they want and Shanice rests and we talk about the baby and the birth plan and all the practical things that need to be thought through. She is twenty-three weeks now, which is past the halfway point, which means August is closer than it was. I have been accumulating things in the guest room: soft blankets I found at the church sale, a set of good cloth diapers that Sister Ruth recommended, a little hat that was in the cedar box because it was CJ's first hat, still soft. I put it in the basket without telling CJ. He will find it when the time is right.
I spoke with James on Thursday. Dorothy is well — back at her part-time work, baking again, which he reports as the surest sign of recovery, a woman who returns to her own kitchen on her own terms. I told him yes. That is exactly right. Baking is not maintenance. Baking is choosing. When someone who has been sick chooses to make something — not just eat but make — they are choosing forward. I am glad for Dorothy. I am glad for James's voice when he talks about her.
When Shanice and CJ come down next weekend, I want the table to say something before anyone speaks — that I thought about this, that the season matters, that there is care in the preparation. Asparagus comes up the same time I’m putting in the peas, and wrapping it in prosciutto with a raspberry sauce feels like a way of honoring that first reach of spring and the life we’re all leaning toward. It’s a recipe I come back to when I want to make something that feels purposeful without being fussy — the kind of thing you set out on the table and everyone knows they are welcome.
Prosciutto-Wrapped Asparagus with Raspberry Sauce
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 8
Ingredients
- 1 lb fresh asparagus spears, woody ends trimmed
- 4 oz prosciutto, thinly sliced and cut into halves lengthwise
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1 cup fresh or thawed frozen raspberries
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Pinch of salt
Instructions
- Preheat the oven. Heat your oven to 425°F and line a large rimmed baking sheet with parchment paper or foil.
- Wrap the asparagus. Working one spear at a time, wrap a strip of prosciutto in a spiral from the base toward the tip, leaving the tip exposed. Arrange wrapped spears in a single layer on the prepared baking sheet.
- Roast. Drizzle the wrapped asparagus with olive oil and season with black pepper. Roast for 10—12 minutes, until the prosciutto is crisp and the asparagus is tender when pierced with a fork.
- Make the raspberry sauce. While the asparagus roasts, combine the raspberries, honey, balsamic vinegar, Dijon mustard, and a pinch of salt in a small saucepan over medium heat. Cook, stirring and pressing the berries down, for about 5 minutes until the sauce thickens slightly. Strain through a fine-mesh sieve if you prefer a smooth sauce, or leave it rustic.
- Serve. Arrange the roasted asparagus on a platter and serve the warm raspberry sauce alongside for dipping or drizzling.
Nutrition (per serving)
Calories: 95 | Protein: 6g | Fat: 5g | Carbs: 9g | Fiber: 2g | Sodium: 310mg