One of the joys of Spring is Asparagus from the delta. Note
to self: pray the delta won’t be to badly affected by our California Drought. There
are so many ways to make an Asparagus Salad. This is one of our favorites:
Blanched for 3 minutes, brown butter, burrata cheese and hazelnuts.
We
made a Mushroom Risotto to go with the salad. We love the
earthiness of this dish and have made it many times. You can get the recipe
from our blog of April 21, 2009. Click the date to get the
recipe. The sausages were from McCall’s
Meat and Fish.
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