Today I went to the store and bought milk, eggs, Fontina cheese, asparagus, leeks, and puff pastry to make an adorable tart.
When I got home, I thawed the pastry and prepped the ingredients ... and then my oven wouldn't turn on.
So, it was on to Plan B.
I steamed spaghetti squash in the microwave, heated up the home-made red pepper sauce that Pam Denney gave me. I boiled the asparagus, topped it with sauteed leeks and a fried eggs, and then sprinkled everything with the cheese.
It was the best I could do, and it was pretty good.
And the point of all this, and there is one, is that I'm absolutely manic about using asparagus while it's in season.
Last week, I made roasted asparagus with a butter and balsamic vinegar sauce and lemon zest. Delicious. (The recipe is from a review copy of a cookbook we received at the office — more on that in a later post.)
So, what are you doing with asparagus?