Asparagus season is coming to an end and while it makes me want to curl up and cry until the next spring sprouts shoot up i am more inclined to celebrate its passing! For lunch I had a grilled asparagus sandwich with grated carrots, radishes, and sliced red bell peppers. The asparagus was sauteed in copious amounts of garlic with a little olive oil and a splash of soy sauce. The bread was lightly toasted and slathered with locally produced spicy mustard. I ate two of these and was thinking of going for a third but alas I ran out of asparagus
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