Christians celebrate Easter during the Spring season to glorify Christ’s resurrection and a metaphor for rebirth of nature or new life. Eggs are traditionally a symbol of fertility and growth. Which is why Easter eggs are so popular at this time of the year. According to folklore the first day of Spring is the only time of the year that you can balance a raw egg on its end. The egg legend got its start in 1945 when a reporter for Life Magazine wrote a story about a Chinese ritual in which people stood eggs on its end the first day of Spring.
The truth is that you can balance a raw egg any other day of the year. The pull of gravity or the position of the Sun has nothing to do with it. But it is fun to try.
I remember when my brothers and I were young, we tried to balance the eggs one first day of Spring. But we had to balance them at the exact moment Spring arrived. We would look at the clock and take our raw egg to the kitchen table and then try to balance it. Sometimes, all three of us would get real close, but then it would roll the other way. A few times they cracked and raw, gooey eggs would be on the table. Needless to say it really didn’t work, but the fun and laughter we had will be a memory that will last forever.
There are many things that Spring time is known for. It is a prelude for Summer to clean up your garden to get ready for planting and your backyard for relaxing in the warmer weather. There are many events and holidays that fall in Spring time, to name a few Major League Baseball starts, Spring fashions, Earth Day, Easter Sunday, Passover and of course Mother’s Day ( A very important day in our family).
At this time of the year it seems that we all are getting tired of Winter vegetables. Some fruits and vegetables are reaching their peak in the Spring. To name a few of my families favorites which are Artichokes, Asparagus, Fennel, and Beets. I have a recipe that I know you will love. It is a real favorite of my family. It is called Asparagus Soup. Please try it as it is easy and very nutritious for you. Asparagus has a lot of vitamin K. I know that you will enjoy this recipe and make it a favorite in your house too.
1/4 cup of vegetable oil
3 cloves of chopped garlic
1 ½ lbs. of thin asparagus (break off tough bottom part and discard)
fresh parsley (a hand full)
1 egg (beaten)
some Pecorino Romano grated cheese
Coat bottom of large pot with oil. When oil is warm, put in chopped garlic. Cut up asparagus into 2-3 pieces. Then place asparagus in oil with the garlic. Add a little salt and stir together. Add water to cover the top of asparagus. Then add the fresh parsley. Cook on medium heat for about 15-20 minutes. Once asparagus is cooked then stir in 1 beaten egg. Use a beating motion to stir in the egg as you want it to look like egg drop soup. Serve with small pasta mixed in (optional) or just plain. Also tastes wonderful with some Pecorino Romano grated cheese on top.
Enjoy and Happy Spring !!!