Saturday, February 20, 2016

Barramundi with Garlic Scape Pesto and Asparagus

Thursday 18 February
A sheaf of purple asparagus was crying out (faintly, from the fridge) to be roasted.  After our veal fat-fest, we thought that fish could roast well beside it; and it might be nice to coat the fish with pesto, to keep it moist and give it flavor.  So we got out a packet of barramundi, not realizing that we had done just the same thing only two weeks ago.
So from the depths of the freezer, Barbara chiseled out a forgotten container of garlic scape pesto (made with pistachios), thus saving us from the shame of exactly repeating a recent main dish.

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