Sunday 20 November
Back from a long but fortunately nonstop flight from San Francisco, we started by opening a bottle of Four Vines Zinfandel to warm ourselves up in a cold house.
Then we got the pasta pot on, because we'd left a bouquet of fresh asparagus in a jar of water in the fridge for a dish of penne with asparagus in lemon cream sauce. First boiled the asparagus and netted it from the boiling water, so a batch of penne could go in; and in a saucepan, combined a pat of butter with a healthy glug of heavy cream, letting it bubble and thicken gently, then added a lemon's worth of zest and a shot of lemon vodka. When the penne were done, they and the asparagus went into the cream sauce and got a little grated romano for topping. It stood up well to the red wine, and made us happy to be home again.
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