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.

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