Friday 22 February
We bought four Haas avocadoes at
Trader Joe's on Tuesday, and everybody knows that when avocadoes are ripe, you
need to eat them RIGHT AWAY. Two were
ready tonight, and we still had a bunch of asparagus - why not do them
together?
Holt had the idea to slosh the
sliced, boiled asparagus (first stems, then tips, as always) with lime ponzu, adding another slosh on top of
the chopped avocado, and then some diced red onion and olive oil. Barbara had the idea to freshen the crab claw
meat by tossing it in a couple of pats of melted butter and a squeeze of lemon
juice.
Then they were all tossed gently
together in a big bowl and portioned out onto plates, and it was magic.
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