05.08.2017

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“Why, it is May!” said Toad as he climbed out of bed. Then he and Frog ran outside to see how the world was looking in spring.

This quote from Frog & Toad runs through my mind all the time these days. We are huge fans of the green and brown dynamic duo and I just love the one-liners in their stories. But yes, spring, asparagus, book events, green grass, flowers – it’s all happening! I am quickly stopping in here to share a super simple spring side dish, one that I made for our cookbook club meeting a couple of weeks ago. Our cookbook club read, cooked, and ate from The Silver Palate and I brought this Crisply Roasted Asparagus with Gremolata and Chicken Dijonnaise (which did not get a pretty picture but was DELICIOUS, you should make it. The main ingredients are mustard and creme fraiche so really, how could it be bad). Oh, and I finally ate the famous Chicken Marbella – two thumbs way up.

The weekend before cookbook club, I was up in Boston strutting my urban stuff at Olives & Grace.  Sofi, the shop’s fearless leader, was so welcoming and knows how to throw a party! I wish I took a break to snap photos of all my pals, new and old, who stopped by to say hello but I was having too much fun. A huge thank you to Sofi and everyone who came out to chow on falafel bites and buy a copy of Feeding a Family. I am so grateful.

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Crisply Roasted Asparagus with Gremolata

from The Silver Palate

Gremolata:

2 tablespoons chopped fresh Italian (flat-leaf) parsley

Finely grated zest of 1 large lemon

2 teaspoons finely minced garlic

Asparagus:

1 pound medium-size asparagus, woody ends removed

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground black pepper, to taste

2 lemons, halved crosswise, for garnish

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1. To prepare the gremolata: Combine all the ingredients in a small bowl with a fork. Cover and set aside.

2. Preheat the oven to 400F.

3. Place the asparagus in a roasting pan in a single layer, facing the same direction. Toss with the olive oil and season with salt and pepper. Cover with foil and bake on the center rack for 10 minutes. Remove the foil and bake for 10 minutes longer, Remove to a serving dish and sprinkle with gremolata. Serve with lemon halves.

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