Friday, April 29, 2011

First of the Season

Asparagus from the yard, blanched, shocked, dried, and heated back up in butter.  Up there with a monster of a New Creation pork chop.  Thin sauce of chix stock, mustard, cider vinegar, butter, and yard chives.  The chop was seasoned with salt, pepper, Spanish paprika, and olive oil and left to sit a bit before being seared on the stove and finished in a 450 oven.

If nothing else, perennial fruits and vegetables may be one of the greatest benefits of a steady garden plot or a nice yard.  And strawberries are right around the corner.

1 comment:

Debra said...

LOVE! thanks, CFT. love that local Cleveland goodness!