Apr 04 2008
Asparagus Bundles with Caper Vinagrette
The recipe I have chosen to share with you today is one I have not made in several years. The idea came about six or seven years ago while customer and chef Gino was sharing a few secrets of his kitchen with me over the espresso bar. On his sage advice I began to keep roasted peppers, capers and olives* as a part of my regular pantry, using them in almost everything. I must admit this did get a little out of hand. While I was in the thick of this phase Phil and I were invited to dinner at the home of our dear friends the Christa and Seth; would I cook dinner?
Of course I would. I carefully planned out each course, but could not decide what to do for the vegetable. One of my biggest pet peeves is being served a mostly fabulous dinner, paired with a boring vegetable. I am convinced the reason many children (and adults, you know who you are) don’t eat their vegetables is because they are usually an unadorned, overcooked snooze-fest. Now, I am not suggesting you dump a jar of cheese-like substance on your broccoli or drown your cauliflower in a sea of ranch dressing, merely that you add a little zing to your veg. A little certainly goes a long way.
