Friday

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

Hot tea
Heath bars
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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.

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