Rainalso falls in the mountains, in fact anywhere the cloud covers the rain tends to go!
The rain is here, and welcome. The winter has been pretty dry, the reservoirs far too low and the gardens crying out for refreshing rain.
The olive harvest isn't over yet but it's good for those trees that have been picked to have a soaking ready for the flowering season in May. It's not so good for the olives that are still on the tree as many will be knocked off, and if we get a lot of rain, may be lost in mud.
The bit I'm excited about is that the wild asparaus will shoot up everywhere, it was just waiting for the rain, and so was I.
A few days of rain, followed by some sunshine and I'll be walking home with bunches of wild asparagus Esparragos Salvaje in my clutches - I can't wait.
My favourite way of using them is to make a revuelto which is a dish of mixed vegetables may bewith some leftover prawns or bits of chorizo or chicken. It's a great little supper dish for using up bits or starting from scratch.
Cover the base of your frying pan generously with olive oil, when hot, fry 1 clove of crushed garlic, add the leftover bits or asparagus, green beans etc. which have been blanched. Break one egg per person into a small bowl, season and whisk, add it to the frying pan with some choppped parsley and cook gently until the egg is almost cooked.
Serve on toast. The eggs carry on cooking so turn off the heat when they are slightly underdone so that they remain moist.
