ASPARAGUS

asparagusGood news for your vegetarian friends—and really, for all you carnivores, too.

We’ve just added a new starter to our menu: asparagus.

We take about dozen tall, green stalks, pan-fry them in butter—smoked paprika butter—and finish them off with slivered ribbons of preserved lemon and a light sprinkling of sea gathered at the Oregon coast.

That’s it. Simple, easy, quick and tasty. Well, preserving the lemons takes time, as does getting all that butter paprika-y.

And sure, by the time you’ve packed away your Pork Cheeks or your Smoked Beef Brisket, your pee’s gonna already start to small funny.

But who cares?* It’s a small price to pay for something that not only tastes good, but that’s really good for you, too.

*Seriously: who cares?

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