It’s getting closer to what I’d call summer, at least if I were still in Arkansas. It’s definitely spring here; there’s still that freshness of new blossoms and cool evenings. I was inspired to cook dinner tonight, something simple, crisp and evocative of spring, and there’s nothing better for that than asparagus.
But to start: Vidalia onion and minced garlic in butter and olive oil:
Snipped up chicken, juice of a lemon and more butter:
Local asparagus steaming lightly on top:
Onto the pasta, finished with parmesan and sea salt.