The one change I’ve made is to omit the fresh dill, which I don’t like in anything but pickles and vinegar-based potato salads. I also doubled the pine nuts, because I had extra and because Sophia loves, loves, loves them.
Next time I have two pounds of fresh asparagus, I’m making risotto or serving it steamed with soft scrambled eggs (divine!). And there are certainly better uses of a perfectly yummy log of Haystack Mountain goat cheese. Crusty bread alone would put it to better use.
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