Friday 4
May
We still
had half of the asparagus and peas from the Northside Farmers' Market, so
decided to cook them quite plainly beside a pair of defrosted 'ahi tuna steaks.
We
shallow-boiled the trimmed asparagus and peas with salt from our dried
capers, and seared the tuna in butter and olive oil in another pan, then removed
the fish and deglazed with a splash each of lemon juice, wine, and the rinsed capers, to make a savory sauce.
Today the
temperature went up to 89ยบ, so maybe we need to stop buying "spring" asparagus.
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