Friday, May 20, 2011
After five or six years of keeping the faith, there is finally enough asparagus to warrant the energy to cook it. The spears, purple upon harvesting, green up while roasting in an oven with a bit of olive oil and sprinkle of salt and pepper. To serve, they're drizzled with balsamic vinegar and garnished with shaved Parmesan. It was quite nice served this simple and elegant way!
What's going on in your garden and kitchen? To join the Garden to Table Challenge, post about what you're cooking, including a link back to this page. Then, link below to be entered in a drawing for prizes at the end of the gardening season. Each week's GTTC post will be up on Saturday. Feel free to add your post any time during the week!