谷雨一過，院子里的花椒樹就憋著一股勁兒往上竄。前些天還蜷縮著的嫩芽，被幾場溫潤的春雨喂得飽飽的，這會兒像極了剛睡醒的娃娃，頂著水靈靈的嫩綠尖兒直往人眼前湊。您要是路過誰家院墻，準能瞧見踮著腳尖摘芽兒的街坊，那指甲蓋大小的嫩芽兒，可是比金子還金貴的時令美味。

這花椒芽兒啊，天生帶著股子麻香勁兒，輕輕一掐斷，手指尖兒上都能沾著清亮的汁水。您可別小看這抹嫩綠，它含的維生素C比柑橘還多三成，膳食纖維更是甩普通青菜幾條街。特別是芽尖上那層油亮亮的膜，里頭藏著天然的揮發油，聞著提神醒腦，吃著健胃消食。老輩人常說"春吃芽，病不沾"，說的就是這花椒芽能幫咱們把冬天的濁氣排個干凈。

食譜1. 花椒芽炒雞蛋（5分鐘快手菜）

準備材料：嫩花椒芽1把（約200克）、土雞蛋4個、鹽半茶匙、花生油適量

① 剛摘的嫩芽得用鹽水泡十分鐘，把藏在褶皺里的小甲蟲請出去。水燒開后撒點鹽，芽兒在滾水里打個轉兒（最多15秒），撈出來馬上浸冰水，這樣能保住翡翠般的顏色。

② 雞蛋磕進碗里加鹽打散，把攥干水的花椒芽切碎拌進去，芽兒和蛋液的比例要像星星撒在夜空里，星星點點才好看。

③ 熱鍋涼油，油溫五成熱時"嘩啦"倒進蛋液，等邊緣泛起金邊兒再輕輕推散，千萬別翻炒成碎渣，要保留大塊的云朵狀。

這道菜特別適合趕時間的早晨，雞蛋裹著花椒芽特有的麻香，像在嘴里放小煙花，酥脆的嫩芽和綿軟的蛋塊碰撞出奇妙口感。

食譜2. 蒜蓉辣椒拌花椒芽（下飯神器）

準備材料：花椒芽300克、大蒜8瓣、小米辣3根、生抽2勺、香醋1勺、白糖半勺、花椒油1勺、香油少許

① 處理好的花椒芽焯水后要使勁攥干，水分太多會沖淡味道。蒜臼子里放剝好的蒜瓣，加一小撮鹽搗成泥，這樣蒜香更濃。

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② 小米辣切圈圈，和蒜泥、生抽、香醋、白糖調成料汁，重點是要加一勺現炸的花椒油，熱油澆上去"滋啦"一聲，香味能躥到隔壁院子。

③ 把料汁澆在花椒芽上，別急著拌，先腌五分鐘讓味道滲進去，吃前撒點炒香的白芝麻，拌的時候要像給娃娃梳頭那樣溫柔，別把嫩芽揉蔫了。

這道涼拌菜是我家春日的保留節目，麻辣鮮香中透著絲絲回甘，配著剛出鍋的白米飯，能讓人不知不覺吃掉兩碗。

看著菜市場里碼得整整齊齊的進口蔬菜，我倒更愛這稍縱即逝的時令味道。花椒芽的賞味期就像春日的晚霞，金貴得讓人舍不得眨眼。趁現在花椒樹還在抽新芽，趕緊挎上竹籃去尋這口鮮吧！等再過些日子，嫩芽變成了老葉子，可就得捶胸頓足等明年啦。要我說啊，這春天的饋贈，就跟好日子似的，抓住了才是自己的。