04 April 2008

Asparagus = spring

Is there anything that says “spring” more than fresh, emerald green asparagus? No!

Is there a more delicious way to enjoy it than gently-steamed and served as a “mimosa style” salad, with a generous sprinkling of chopped hard-cooked egg? Yes!

Skip the traditional vinaigrette. Instead sauté bits of smoked pancetta until crisp, then add a little red wine vinegar and some olive oil to the pan to make a warm dressing. Drizzle and savor.

If you have some good bread and ice-cold mineral water – Eccolà! A light, easy dinner for a busy weeknight. No need to thank me!