We are on asparagus hiatus today—but only because we’re all out! We had a pot of boiled beef short ribs in their aromatic broth tucked away in the back of the fridge, and some scallions, a couple of limes, and bunches of fresh mint and cilantro in the vegetable crisper. It was all we needed—including a ripe Hass avocado—to make a bright-tasting cold shredded beef salad dressed with olive oil, crushed red pepper flakes, and salt and pepper, for today’s lunch. Tomorrow, we’ll be back in “grass”. We’ll hit our favorite farm stand for piles of fat asparagus spears to feast on this weekend. Cook something delicious for yourselves, dear friends.

 

 

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