It had been May for about a week, but that day felt like the first this year to really capture the essence of spring. The sun was out, it was warm, birds chirped and wrestled over seeds and the magnolias finally decided to open up. We spent the day outside, I was reading and writing on the porch and taking breaks to pass an old and slightly under-inflated volleyball that we’ve been using as a soccer ball around with my brother. My parents were nearby digging up some plants in a continuous effort to renovate and keep up with the ever-evolving landscape of our garden. I admire their steadfast perseverance, the garden reflects it.

In the evening we had dinner and as the sun began to inch towards the horizon, we went for a walk. I couldn't tear my eyes away from the sky as the low-lying sun bathed the field and our faces in a soft purple glow. On our way back towards the house, my mom turned to me and said, ‘this is our last hurrah’ and without explanation I knew exactly what she meant, because I’d been feeling this way for a while too. Although this virus has upturned our lives in unprecedented ways, it has also brought us together for the first time in years, and possibly for the last time like this. Spending weeks on end with my immediate family has been nostalgic to say the least. In some ways, as a friend phrased it, it feels like we’ve reverted back to our childhood state. There has been more game playing, joking around, dinners shared, and conversations had than since our elementary school days when extracurriculars and endless homework were nonexistent and before we had moved off to attend school in different cities or travel.

To over-romanticize this time with my family would be misleading, because it certainly hasn’t been all rainbows and sunshine, but we’ve been lucky to have one another by our sides through it. In a time when our world has been upended, this last hurrah is our little silver lining and I can’t help but feel grateful for it.

Here’s a spring pizza that I’m excited about, inspired by this bon appétit recipe. Enjoy x

Cast Iron Skillet Pizza with asparagus and Ricotta

Makes one 8” pizza

300g pizza dough, at room temperature

1/2 bunch asparagus, tough ends removed

2 scallions

2 tbsp neutral cooking oil (canola, vegetable etc)

1 clove garlic, minced

1/3 cup ricotta

1/4 cup parmesan, grated

1 tbsp olive oil

Preheat the oven to 425°F.

Roll out pizza dough to an 8” wide circle.

Slice asparagus and scallions cross wise to 1/4” thin rounds, leaving leafy asparagus ends intact

Place an 8” cast iron skillet over medium heat - once hot add a tbsp of cooking oil and give it a minute to warm up. Add sliced scallion along with a generous pinch of salt, cook for a minute, then add asparagus and season again. Cook them out for 4-5 minutes until softened, then add garlic and cook for another 1-2 minutes. Transfer cooked veg to a bowl, making sure not to leave any in your skillet. Still working over medium heat, add another tablespoon of oil then gently transfer your dough directly into the skillet, doing your best to maintain the circular shape.

Working quickly, evenly sprinkle parmesan directly onto the crust and top with cooked veggies, ricotta, salt and olive oil. Allow the pizza to cook on the stovetop for 2-3 minutes until the bottom has begun to take on a golden brown colour, then transfer the entire skillet to your preheated oven. Bake for another 10-12 minutes until crust is cooked through and golden brown.

Allow to cool slightly, then slice and serve.