A quick post and pic for a quick and delicious asparagus recipe from yesterday’s New York Times. Perfect for using the chives that have had their annual rebirth in my terrace garden. We added some sliced avocado, otherwise made it as written. The gorgeous thin spring asparagus are from Fairway. We had enough vinaigrette leftover to use tomorrow in something else – I’m thinking of trying it with chopped eggs as an enlightened egg salad.
