RIP Michael Bond,

I was so very sorry to hear of the passing of Michael Bond the author of the Paddington Bear stories plus his Monsieur Pamplemousse and his dog Pommes Frites stories which were such fun to read if not as famous. His daughter is a close friend of mine and my heart goes out to her and her family. This photo appeared in the Guardian who published an article about Mr. Bond. His obituary is here.

At bowling on Wednesday it turns out we moved from 5th to 4th place although we only scored three points. Long may it last. Thursday I won the first game, we tied the second game and Matt won the third game, so he was happy. The younger owner of the alley is on vacation from now. He takes the whole of July off. His dad takes June off and the grandson/son fills in the blanks. Really nice family.

Just finished watching Episodes 3 and 4 of Poldark. I am really enjoying the series. Glad I started last week.

Today, Friday, going to the farm to get my last batch of asparagus for the season and then I will be all miserable when it has gone. I've frozen a lot but it isn't the same. Ah well.

Grilled Asparagus with Pepper Zabaglione

3 large egg yolks
1 large egg
3 Tbs vin santo or other lightly sweet dessert wine
2 Tbs unsalted butter, softened
1 Tbs heavy cream
1 tsp freshly ground pepper
Kosher salt
2 lbs large asparagus
2 Tbs extra-virgin olive oil
3 Tbs freshly grated Parmigiano-Reggiano cheese

1. Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat.

2. In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.

3. In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates.

4. Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano and serve.

Servings: 6

Author: Mario Batali

Have a great day