Food Blogging: Springtime

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:
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Snipped up chicken, juice of a lemon and more butter:
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Local asparagus steaming lightly on top:
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Onto the pasta, finished with parmesan and sea salt.
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Fin.