At 97ºF (36ºC), it is too hot to cook. Naturally, I have time to cook for the first time in months, but can't get myself to do more than blanch asparagus (good stuff too, it's from the local farmer's market).
Blanch asparagus, drop 'em in an ice bath. Drain them and toss with paper-thin spring onions and lemon juice. Top with parmesan and tuna and finish with a nice fruity olive oil.
It's very refreshing. Especially with an almost effervescent vinho verde.
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