Ooh, you know you want some. My first encounter with asparagus was at an Italian restaurant in a risotto - it was pretty damned delicious. Besides which, there are few vegetables with that unique, inviting look, much less any that retain that look post-cooking.
(photo by itsjustanalias)
Tonight I am going to try it with tomato salsa and mild, crumbly cheese. I’m personally substituting the suggested cheese for Caerphilly; one day I’ll have the budget to let me mimic the foodies’ experiences, but knowing cheaper and more readily available substitutes to the niche ingredients is very useful for a budding cook.
Also on the menu: diced tuna lightly rubbed with Cajun spices (Bart’s make a nice mix). Clearly I’m making up for our grill pan’s months of disuse.
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