Spring Asparagus and Asiago Gratin:
Williams-Sonoma: Rustic Italian | Weldon Owen, 2011 | Serves 4
Asparagus is wonderful simply steamed and sprinkled with olive oil, lemon juice, and salt. But on a chilly night in early spring, this creamless gratin is a perfect showcase for the elegant vegetable.–Domenica MarchettiLC Spring Asparagus? Note: Spring asparagus is a lovely, lovely thing. Yet many of us long ago lost touch with the fact that spring really ought to be redundant in conjunction with asparagus. Think about it. Those skinny, bendy, grassy-smelling spears...
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