As promised, here’s part two of this year’s Asparagus Season Finale, a follow-up for last week’s Asparagus Risotto. We had both of these dishes a couple of weeks back, conveniently and absolutely unintentionally timed for Saturday and Sunday dinners on that one “Cats and dogs are falling out of the sky with their claws out” weekend of the season – the absolute perfect weekend to spend an extended period of time in the kitchen, white wine in hand, noses and spoons in the pots… a smashing way to celebrate the veggie stars of the season while they were getting exactly what they needed as well, a serious dose of rain~!
You guys probably know how much I love asparagus by now, so you might be able to imagine the delicious – and extremely healthy, I might add – blast I’m having these days, running back and forth between my trusty pots and pans and the farmers market and all but rolling around in fresh asparagus and strawberries.
Oh yes, Summer’s here! Temperatures are slowly but steadily rising to a level where – if you want to survive the stuffy city nights – you have to find somewhere else to be during the day – and don’t even think about looking at your stove too closely, it might get funny ideas… – in order to keep the apartment cool…’ish. Of course, that raises the question of minimal-prep, healthy, filling and refreshing to-go’able meals that don’t turn into a pile of ick once exposed to a bit of sun.