You can bet that I left with asparagus....two bunches in fact. I knew that they would be a part of dinner...if not the main attraction.
After yoga, I was ready to eat. I dressed one bunch of asparagus with olive oil, salt and pepper and preheated the oven to 400. I was plenty hungry...and the asparagus was so fresh and tasty, I ate two stalks (are they stalks?) before the tray went into the oven.
I started simmering some water for a poached egg and went to the garden for some fresh basil and oregano.
This was the side salad.....I was reminded that fresh lettuce really just needs a drizzle of olive oil and a tasty vinegar....tonight it was a later harvest riesling vinegar.
Here's the poached egg on the roasted asparagus with some whole grain bread all topped with a drizzle of olive oil, oregano, basil and freshly grated parm.
Here's to good local eats, fresh food and the simplicity of an egg with some veggies....
Until the next post....