http://www.chewingthefat.us.com/2011/06/roasted-asparagus-with-lardons-and.html. Now to add to our collection of asparagus recipes, comes this symphony of green. It combines not only tender asparagus spears but Spring’s green beans or haricots verts, Fava beans or Edaname, baby peas—even lettuce if you’d like. It started off as a recipe in La Cucina Italiana magazine entitled “Primizie verdi con scamorza e olio picante” or Green Spring Salad with Scamorza and Spicy Olive Oil. You’ll notice there’s not one word about Asparagus in the name of the recipe. But on closer inspection,Asparagus was a key ingredient among several others. At a recent dinner party we gave, instead of offering up steamed, boiled or roasted asparagus exactly like everyone’s been eating it since asparagus season began, this gave us the chance to introduce it with several other Spring vegetables. The result is a side dish that looks like you went to an inordinate amount of trouble to make. In fact, it’s amazingly easy. And what I also discovered was this is an incredibly adaptable recipe and that you can use virtually any green vegetable you’d like.
The Mill - A visit to The Mill bread bakery in San Francisco that serves toast and Fourbarrel Coffee.
5 hours ago