Sunday, April 1, 2012

The Asparagus Files

I used to think asparagus was a less
than likeable vegetable (one might say inedible).
This all changed last Christmas when I ventured to try asparagus. 
It was simply made with butter (ha, ha- can go wrong with butter),
salt, and pepper. Since then, I have been looking for more ways
to incorporate asparagus into my life. 
For this reason, I was excited to try:

This meal combined three of my favorite ingredients:
shrimp, gnocchi, and pesto.
It truly lived up to my expectations of how tasty it would be.

Chef's Notes:
We always find that the gnocchi is always best when it is freshly cooked. 
Our meals always seem best when we wait till the last minute
to boil and drain the gnocchi.
We recommend Parmigiano-Reggiano for this meal.

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