I’ve had a lot of feelings swirling around in my head lately. I had the worst nightmare of my life the other night which meant that I woke up sobbing at four am and couldn’t fall back asleep. Part of my brain knew that it was only a dream, but another part of me couldn’t shake the eery feeling that it was real. On top of that, the last few days have been full of feelings of guilt, inadequacy, and jealousy (sounds fun right!?).
I heard an interview with a neurosurgeon on the radio the other day and something he said has really stuck with me: our feelings are really just chemical reactions in the brain. I keep reminding myself of this fact every time the feelings start to overwhelm me. It’s reassuring but also hard to grapple with since I’ve always been a person who feels things intensely and infers conclusions about myself and the world from those feelings. For now I’m learning to be authentic and vulnerable without getting hurt and to eat salad instead of cookies when I’m feeling blue. I don’t have a lot of pictures for you today (but I promise there are plenty to make up for it in the next post), just a really good salad recipe that I’ve been making pretty much non-stop since asparagus showed up at the market. I’m super excited to share this one with you and hope you love it as much as I do.
P.S. Don’t forget to reserve a seat at the upcoming benefit brunch on June 14. Good food for a good cause is a win win! Details and tickets here.
ROASTED ASPARAGUS SALAD
1/2 bunch asparagus, tough ends removed
2 tablespoons olive oil
1/2 teaspoon salt
4 cups mixed greens
1/2 cucumber, thinly sliced
1/2 cup shaved fennel
1/3 cup toasted walnuts
1/4 cup tarragon leaves
3 tablespoons olive oil
Juice from 1/2 lemon
Salt and pepper to taste
Manchego cheese, shaved with a vegetable peeler (optional)
Preheat the oven to 450 degrees. Toss the asparagus in the olive oil and salt and spread on a baking sheet. Roast the asparagus for 10-15 minutes until soft and beginning to char. Remove from the oven and allow to cool before cutting into 1-inch pieces.
Toss the remaining ingredients with the asparagus in a large bowl. Season with salt and pepper and top with some shaved Manchego.