Friday

Oops, what a dingbat, I completely forgot to post this blog today, I even forgot to write it. I had the recipe ready to go but that was it. Went to the Asparagus farm in the afternoon to stock up and so far have spent the morning making asparagus soup (recipe will be coming) and Potage Parmentier (potato and leek).
Meanwhile Matt was out getting the suspension repaired – I thought the rear end was falling off. Another hole in our budget. It’s an old car so I guess it is to be expected.

Here’s another asparagus recipe for you to enjoy. Don’t be afraid of the anchovy – the taste it gives is salty and delicious. People often make the mistake of trying to eat anchovy plain, big mistake, but used in something, it adds a wonderful flavour to the food.


Asparagus with Anchovies and Garlic
Source: Eating Well


Serves: 4

4 tsp extra-virgin olive oil
2 Tbs minced garlic
1/4 tsp crushed red pepper
2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
1 Tbs water
2 tsp anchovy paste or 1 anchovy fillet, minced

1. Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook, stirring constantly, until the garlic is fragrant, 30 seconds to 1 minute. Add asparagus, water and anchovy; cook, stirring often, until the asparagus is tender-crisp, 5 to 6 minutes

Have a great day