Wednesday, 6/3/20

I saved a recipe at the NYT for a pasta with asparagus, lemon and goat cheese, and since I got local asparagus in my farm share this week (yay for the first week of the farm share!) it seemed like a good time to try it. Well, I couldn't be bothered to actually look at the recipe, so I just made it up. Sauteed onions in butter, along with a little bit of leftover prosciutto, blanched the asparagus, added the last little bit of heavy cream I had in the fridge, and threw in a small log of goat cheese (and 12 ounces of penne) at the end. Carter was suspicious, but ended up liking it. I also pan-fried a couple of kielbasa to go with it, and it ended up being a nice little early summer dinner.