I’ve had some crazy things going on here for the past few days. Last Thursday morning I woke up in a really foggy haze that can best be described as feeling drunk and hungover at the same time, in a really bad way. I started to consider what I had to drink the night before, and it dawned on me that it had been over a week since I had a glass of wine or a beer. Maybe I was just still groggy. As I popped out of bed, a rush of dizziness swept through my body and I was met with a head rush that sent me spinning. Maybe I just got up too quick. My walk to the kitchen was more like a stumble. I bounced from wall to wall to doorway to coffee table and onto the couch. The longer I was upright, even sitting, the more the room was spinning wildly around me. I thought if I could just have a glass of ice water, maybe some coffee and toast, I could shake it off and still make it to work on time. Then the nausea hit. I briefly considered that I might have vertigo, but dismissed the idea just as quick – how on earth would I get vertigo.
Later in the day (when I could hold myself upright for more than 10 minutes) I made my way to the doctor, and after forking over my newly outrageous co-pay, he diagnosed me in less than 3 minutes. He had me sit on the edge of the examination table and close my eyes (enter a surge of dizziness and lightheadedness), as he moved my head from side to side at mach 10 speed, or very slowly (who was I to judge). Whoa….someone stop the carnival ride!! When I opened my eyes I had no idea whether I was spinning or if it was the room was the spinning, but it was not stopping and it was nauseating beyond belief. No question about it, I had vertigo.
There’ve also been some great things spinning around my world lately, like Sesame Roasted Asparagus with Shiitakes! Yes folks, asparagus is back in season and I’ve been all over it! Sure you can find asparagus all year long at the grocery store, but that doesn’t mean it’s actually in season locally. And asparagus in mid-December is not the same as asparagus from the farmers market in early April.
This is a great side dish with any spring meal. It can be easily doubled or tripled, if you’re cooking for a group, and it comes together in a snap. Or, top this fresh plate with a couple poached eggs and you’ve got a perfect spring lunch.
Enjoy….and check back Friday for another one of my favorite recipes featuring asparagus!