26 May 2014
roasted, marinated asparagus
This is refreshing on a hot and stormy evening after a long day outside: in the morning, roast a bunch of aspargus with olive oil under a broiler, or on a grill, until warm. Drain the asparagus, and toss with lemon juice and zest, capers and a bit of brine for some salt, and a thinly sliced onion. Finish with a splash of good olive oil. Cover and refrigerate until dinner, and it's lightly picked and very refreshing.
Also, I've been using Instagram, and making bread.