I made it down a run that said, "experts only". Yes, I did. On a snowboard. And there WOULD be pictures to prove it. 'Cept Linsey had to drop the camra, get down on her knees and spread her arms out wide to catch me as I came sliding, head-down-hill, down the steepest part at the top. I thought I'd take us both down, but she held her ground. Three cheers for LD. Anyway, I did manage to make it down the rest of the way inspite of the snow packed into my pants and jacket. I didn't realize until several runs later that I had a wheelbarrow full of the stuff still sitting in my hood.

More pictures on Linsey's blog:

Asparagus Risotto

I haven't seen much good-looking asparagus at the markets this spring...until today. If you happen to find some good asparagus, I highly recommend this dish:

For the asparagus: cut off the tops and set aside. Cut again about 3 inches from the bottom of the stems. Set the middle pieces aside and mince the ends (all except for the very very woody last big on the end.)

1 T olive oil
1 T butter
1 small onion, finely diced
one bunch asparagus
1 cup arborio or carnaroli rice
1/2 cup white wine
4 cups chicken stock
1/2 lemon (and zest)
1 cup grated parmiggiano reggiano
black pepper cracked in a mortar and pestle or chopped with a knife
salt

Heat the chicken stock in a sauce pan. Heat another pot or pan (I use a skillet) over the fire, add olive oil and immediately add butter, onions, and minced asparagus bottoms. Cook until onions are clear and soft. Add rice and "toast" for about 1 minute. Add wine and pepper and zest. When wine is mostly absorbed, add chicken stock 1/2 cup at a time, waiting until the previous 1/2 cup is absorbed to add the next. Taste as you go adding a little salt.

Meanwhile...

Blanch and shock the asparagus tips and middles. Save the middles (the best part) to put on your baby greens tomorrow. Use the tips as garnish.

When the rice is soft (but still chewy) stop adding stock. Add parmeggiano reggiano (do not substitute another kind of parmesan....it will get stringy instead of melting into a cream). Serve in a pasta bowl garnished with asparagus tips. Squeeze a bit of lemon juice over the top and drizzle with olive oil.