A magpie's miscellany
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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