The Last of the Local Asparagus: A Porn-worthy Pasta Dish with Brie
It is so sad when the local asparagus is done. Sure, I can get non-local asparagus from farther away, but it never tastes as good as the spears just cut that morning, and brought to the table.
I didn't realize it, but when I made this recipe last Thursday, I was using the last of the asparagus. And it turned out beautifully--it is a dish of penne with sauteed asparagus, chicken, and chard with fresh herbs, scallions and green garlic. The sauce is a veloute that is enriched with sherry and then--ta da--brie cheese.
It is delightful.
You can read the recipe, the lament for the passing of asparagus, and see photos here.
I didn't realize it, but when I made this recipe last Thursday, I was using the last of the asparagus. And it turned out beautifully--it is a dish of penne with sauteed asparagus, chicken, and chard with fresh herbs, scallions and green garlic. The sauce is a veloute that is enriched with sherry and then--ta da--brie cheese.
It is delightful.
You can read the recipe, the lament for the passing of asparagus, and see photos here.