Tuesday June 2
We got a nice forest of local asparagus, so we cut it on the bias and cooked it till a little tender in a frying pan with water. Then drained it and made a basic tomato sauce in the same pan (less work for mother), minus water, but plus oil, garlic and onion, with a pinch of saffron and then a couple of handfuls of oregano, chives, marjoram, and parsley. We buried some large shrimp (from the Unified Department of Oxymorons) in the sauce and served up the herbaceous mess with a summery Ste. Michelle rosé.
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