When Brad and I designed the WordPress theme for this website, I drew those little asparagus in the top corner to celebrate the season. It’s hard to believe, but the asparagus have sprung again and an entire year has already … Continue reading…
Asparagus
Cheese Sacchetti with Asparagus Puree
Brad and I frequently work late. Too many nights we find ourselves sitting in our studio when one of us says “Sh*t! It’s almost 9:00, we’d better go home.” And while irrational hunger and fatigue will occasionally force us to … Continue reading…
The Asparagus Have Sprung!
It was a particularly long and brutal winter in Brooklyn this year. And while the appearance of wintered over spinach, followed by early green things like chives and scallions, signal the first signs of Spring, you always know it has … Continue reading…
Roasted Potatoes and Asparagus with Parmesan
Simple and soooo good. I really can’t say more. If you have leftovers, try stirring them into scrambled eggs for breakfast! (Makes 4 (side dish) servings) 1 pound asparagus, trimmed and cut into 1-inch pieces 1 pound Yukon Gold potatoes, … Continue reading…
Barley Risotto with Asparagus and Hazelnuts
This recipe arrived in a Spring issue of Gourmet last year and I think I made it 3 times in the short season that asparagus was available. I love risotto, and the barley is a unique and healthy twist. Using … Continue reading…