A riot of fresh spring flavours: asparagus rolled in fresh pasta and smothered in pesto and bechamel, and a knockout tapa of charred baby broccoli with manchego and creme fraiche
Asparagus, I’m sorry. A month or so ago, I suggested there were only so many more ways in which you could be seen in a new light, and then you arrive as a celebration of spring and I’m energised and excited all over again. Excited not just to eat you as you are – brushed with olive oil, chargrilled and sprinkled with lemon, salt and pepper – but also about the possibilities and the new adventures we can go on together. Is that apology abject enough for you? I hope today’s recipe does you and your spears justice, and I already can’t wait to see in spring with you again next year.
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