Wine: Cuilleron Vignier 2005
We made a very simple appetizer of Fresh Indian Alphonso Mango and Prosciutto. Our local Indian Market had received a shipment of Mangoes from India and they quickly ran out. Luckily I was able to buy some before they were all gone. We had purchased a hunk of Prosciutto from The Cheese Store of Silverlake and I hand sliced some to go with the Mango - it was a great first course.
At the Hollywood Farmer’s Market I tried to buy some morel mushrooms. They were very hard to find this year and they only sold us a small bag. Cathy made a great butter and shallot sauce with the morels and we served them over asparagus. David at the market said that the area where they pick them is still covered with snow. Makes you wish for global warming so the snow would melt and we could get our mushrooms. Just kidding!
We made one of the great easy favorites: Asparagus Pasta. This is as simple as it gets and is delicious. I sure sign of spring. It reheats easily for quick leftovers! I really suggest you try this one.
For dessert we had Ginger Cookies from The Cheese Store of Silverlake. They are the best!
Asparagus Pasta
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1. Break Asparagus stalks where they naturally break towards the stem end
2. Wash and shave the stalks lightly if you wish
3. Cook the Asparagus for about 3 minutes in boiling water till just tender
4. Meanwhile brown butter in a small pan till bubbling and brown
5. Cook Pasta, we use a cork-screw pasta
6. Rinse Asparagus in cool water to stop cooking, cut in 1 1/2 inch pieces
7. Combine Asparagus, Brown Butter and Pasta in dish mix well
8. Top with grated Parmesan Cheese
1 comment:
Wish I were there!
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