Sunday, April 12, 2015

Asparagus


Nothing need be said, it is the time of asparagus.  A pool of butter for dipping, a runny poached  egg, this was how my grandfather cooked it.  The portobello mushrooms are an added treat..




http://www.theguardian.com/lifeandstyle/2015/apr/10/asparagus-recipes-yotam-ottolenghi

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