Sunday, June 24, 2012

Steak and Sparrowgrass

Monday 18 June
On one of our first trips to Findlay Market a couple of decades ago, we heard one of the marketeers calling out that he had "nice fresh sparrowgrass."  Sparrowgrass?  Yes, it was extra-thin asparagus, and though we like the etymology of ἀσϕάραγος too, we were happy to get a nice bunch of "grass" on Saturday and roast it today. 
With it we had an extra-thick strip steak, grilled to medium rare.  One needs nothing else.

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