A season ender
It’s such a shame the season is so short. Just six weeks. But they were wonderful weeks eating the juicy and distinctive spears.
I’ve never gone beyond a simple vinaigrette this year. Too much time in the garden, and too little in the kitchen.
But simple is sometimes the best.
14th June 2013 @ 5:15 pm
For me it was asparagus omelettes-I went crazy with them this year. I first saute the cut asparagus in butter, then deglaze the pan with fresh lemon juice and remove from the pan. Then add the egg, when it’s just setting up (I like my omelettes soft) I add just a tablespoon or so of neufchatel, and the cooked asparagus, roll it on to my plate and garnish with my own lemon-dill salt. Scrumptous! I think I’l have one today-also probably the last of the season, sigh.
14th June 2013 @ 9:40 pm
You are so inventive; I love the sound of those omelettes.