Happy Friday, gang — and hello, spring! 🌿
Can we talk about how ready we are to move on from heavy winter food? Don’t get us wrong — we loved every cozy cocktail and warm, comforting bite this season. But something shifts in early March. The light changes, the air feels a little different, and suddenly all we want is something crisp, fresh, and green. And speaking of more light — don’t forget to spring your clocks forward this Sunday, March 8! Daylight saving time is here, which means longer evenings and more time to enjoy that golden hour on the porch. That’s exactly the energy we’re bringing this week.
Today’s pairing is simple, seasonal, and so satisfying. We’re making a Cucumber Gin & Tonic — cool, herbal, and ridiculously refreshing — alongside Roasted Asparagus with Shaved Parmesan, which might be one of the easiest and most elegant things you can put on a plate. It’s the kind of meal that says, “winter is behind us, and we’re not looking back.”
Table of contents
Cucumber Gin & Tonic 🥒
There’s a reason the gin and tonic is a classic — it’s clean, it’s bright, and it lets the botanicals do the talking. This version leans into spring with fresh cucumber and a little mint, and it’s the kind of drink that makes you want to sit on the porch and stay awhile.
Hendrick’s is our go-to here because it already has those beautiful cucumber and rose notes built right in, so you’re just amplifying what’s already there. Paired with Fever-Tree tonic (which has a lovely, not-too-sweet effervescence), this is a cocktail that tastes like it came from a really good bar — but it takes about two minutes to make at home.
✨Beth’s Tips:
- Don’t skip the muddle — even a light press makes a difference. You’ll taste the cucumber in every sip.
- Use a good tonic. It’s half the drink, and it matters. Fever-Tree is our favorite for a reason.
- If you want to make this extra pretty for a dinner party, use a vegetable peeler to make long cucumber ribbons and drape them inside the glass before adding ice.
FAQS – Cucumber Gin & Tonic
You can, but Hendrick’s really is the star here — its cucumber and rose botanicals are what make this cocktail sing. If you swap in a London Dry like Tanqueray or Beefeater, the drink will be a bit more juniper-forward and less delicate. Still good, just a different vibe.
Absolutely. Skip the gin and use extra tonic water or a good sparkling water with the muddled cucumber and mint. Add a squeeze of lime and you’ve got a gorgeous spring mocktail.
You can muddle the cucumber and mint in a pitcher and add the gin ahead of time, but hold off on the tonic until you’re ready to serve — you want those bubbles fresh. Pour over ice in individual glasses and top with tonic at the last minute.
You’re looking at it! Roasted asparagus is a natural match, but this also pairs beautifully with grilled shrimp, a light salad, smoked salmon, or any spring vegetable dish.
Cucumber Gin & Tonic
Ingredients:
- 4 oz Hendrick’s gin
- 8 oz Fever-Tree tonic water
- 6 –8 thin cucumber slices divided
- 4 –6 fresh mint leaves
- Ice
- 2 cucumber wheels for garnish
Instructions:
- In each highball or rocks glass, add 3–4 cucumber slices and 2–3 mint leaves. Gently muddle just enough to release the oils and juice — you’re not making a paste, just waking everything up.
- Fill each glass with ice.
- Pour 2 oz of Hendrick’s gin over the ice in each glass.
- Top each with 4 oz of Fever-Tree tonic water and stir gently.
- Garnish with a cucumber wheel on the rim and serve immediately.
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
Roasted Asparagus with Shaved Parmesan 🌿
If there’s one vegetable that announces spring has arrived, it’s asparagus. And honestly, you don’t need to do much to it. A hot oven, good olive oil, and a shower of shaved Parmesan is all it takes to turn a bunch of asparagus into something that feels special.
We’re finishing ours with lemon zest for brightness and just a pinch of red pepper flakes for a little warmth — not spicy, just interesting. It’s the kind of side dish that looks like you fussed, but you really, really didn’t.
✨ Kelly’s Tips:
- The thickness of your asparagus matters for timing. Thin spears will need closer to 10 minutes; thicker ones may need up to 18. You want tender with a little snap — not mushy.
- Don’t crowd the pan. If the spears are piled on top of each other, they’ll steam instead of roast, and you’ll miss out on those gorgeous caramelized tips.
- Shave the Parmesan while the asparagus is hot so it softens slightly on contact. So good.
- This is equally delicious at room temperature, which makes it great for entertaining.
FAQS – Roasted Asparagus with Shaved Parmesan
Hold a spear at each end and bend it gently — it’ll snap naturally where the tough part meets the tender part. You can also just cut about an inch or two off the bottom. Either way works.
You can, but the wide shavings are really what make this dish look and feel elegant. A vegetable peeler does the job perfectly — just run it along the edge of a block of Parm.
Yes! Toss with olive oil, salt, and pepper, then grill over medium-high heat for 3–4 minutes, turning once, until you get nice char marks. Add the lemon zest, red pepper flakes, Parmesan, and flaky salt after grilling.
This pairs with just about anything — grilled chicken, salmon, steak, pasta, or even just alongside some crusty bread and a good cheese plate. It’s a versatile side that works for a casual weeknight or a dinner party.
You can trim and wash the asparagus a day ahead and store it in the fridge in a glass of water, like fresh flowers. The roasting and topping should be done just before serving for the best texture and flavor.
Roasted Asparagus with Shaved Parmesan
Ingredients:
- 1 ½ lbs asparagus woody ends trimmed
- 2 tablespoons extra virgin olive oil plus more for finishing
- Kosher salt and fresh cracked black pepper
- Zest of 1 lemon
- Pinch of red pepper flakes
- Shaved Parmesan cheese use a vegetable peeler for nice wide shavings
- Flaky sea salt for finishing
Instructions:
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Spread the asparagus in a single layer on the baking sheet. Drizzle with olive oil and season with kosher salt and pepper. Toss to coat, then arrange the spears so they’re not overlapping.
- Roast for 12–15 minutes, until the asparagus is tender-crisp and the tips are just starting to get golden and slightly charred.
- Transfer to a serving platter. Immediately scatter the lemon zest and red pepper flakes over the top.
- Drizzle with a little more olive oil, then pile on generous shavings of Parmesan.
- Finish with a sprinkle of flaky sea salt and serve warm.
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
Oscar & Ollie: Hello, Spring 🐾 🌼
Ollie made her presence known this week — marching right up to the camera with those big, curious eyes and that expression that says, “I heard there was Parmesan, and I have thoughts.” She’s not technically part of the cooking crew, but she does like to make sure she’s not missing anything. We appreciate the supervision, Ollie.
And we’re sharing one of my favorite springtime photos of Oscar and me today (this one is from 2022) — a quiet moment by the fireplace, just the two of us. It’s the kind of picture that makes me smile and ache a little at the same time. He was always right there, right next to me, exactly where he wanted to be. We carry him with us in every Friday post, and that feels just right. 🐾
What We’re Wearing 🌷
Beth’s Early Spring Outfit
There’s something about the first week of March — the light shifts, the air feels different — and suddenly you’re ready for brighter, lighter everything. I’m wearing my Alice Walk Cotton Sweater Jacket in this gorgeous coral with the matching Alice Walk Striped Crew Tee underneath. I love wearing this combo as a set because the jacket has that classic, polished feel with the chunky knit and gold buttons, but it’s cotton, so it’s perfect for this in-between weather.
Shop Beth’s Look
The Slim Wide White Denim gives the whole look a fresh, springy feel, and I finished it with my Colorblock Espadrilles — because nothing says “I’m done with boots for a while” quite like an espadrille. It’s cheerful, it’s easy, and it puts a little spring in my step. Pun fully intended.
Shop Beth’s Look
Kelly’s Early Spring Outfit
I went with one of my year-round favorite prints today. My Leopard Print Short Sleeve Sweater is sold out, but here is a similar version from Chico’s. It’s one of those pieces I reach for when I want to add a fun element to an otherwise casual outfit. Cashmere is a lightweight knit that works perfectly for this transitional weather. I paired it with my favorite Darted Barrel Leg Jeans in a black wash, which I love for the relaxed shape and the way they balance out a fitted top.
Shop Kelly’s Look
My Round Buckle Wide Belt adds a little definition at the waist, and I finished the look with my Rothy’s Double Bit Driver in a check print. Mixing leopard and check? Absolutely. When the prints are in the same tonal family, it works — and I’m here for the fun of it.
Shop Kelly’s Look
Catch Up with Fridays With Oscar
Revisit March 2025:
- Spring Into Style: Effortless Outfits & Happy Hour Vibes
- A Light & Breezy Sip of Spring
- Spring Weekend Style & A Taste of Spain
Cheers to Spring’s Arrival 🌸
That’s our kind of Friday, gang — a cool drink in hand, something green and gorgeous on the plate, and the feeling that warmer, brighter days are finally on the way. We hope you’re feeling the shift too. Make yourselves a Cucumber G&T, roast up some asparagus, and toast to the season ahead. We’ll see you next week! With Love, Beth, Kelly, Ollie…and always, Oscar.
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