Sunday May 31
Even we can't handle the amount of local fresh asparagus we've been getting lately; all the farmers at Findlay Market have caught onto the fact that we'll happily pay five bucks a pound for it, and we know we will miss it when it is nonetheless gone. So as a variation from the usual Saffi, we did the asparagus and penne (both boiled; first the asparagus, then after it's fished out, the pasta) in a cream sauce, flavored with a lemon's worth of zest, and some juice too.
There were some raspberries and cream for dessert. You can't have too much cream - no, don't take it that way, I mean you really should.
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