Friday, June 5, 2009


Peppered swordfish (recipe in the comments from May 25, 2008)
Wild rice pilaf
Balsamic asparagus and shallots

Hot tea
Heath bars
Once again proving that we are on some sort of schedule, we last had this last May. I think it may have been prompted by the same event - the onset of the Northern asparagus season. While the fish here is lovely, the star is the balsamic asparagus and shallots. Our market re-opened two weekends ago and LOVELY asparagus is on display. It was incredible. This is a super easy recipe and even if you fear grilling fish, this is a no brainer! I promise.

Prep Notes
Difficulty: Easy
Chopping: Shallot
Time: 25 minutes
Make ahead: I would make the dressing ahead, but do everything else last minute.

J: "Asparagus season is short so that I long for it all year."
M: "Easy grilling magic."

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