After a winter filled with every variation on grey and beige, I’m ready to infuse my life and my food with a little color.
Dinner made out of fifty shades of green? Yes, please.
Asparagus season is finally upon us and I’m ready to take full advantage of it. Here, I’ve turned these lovely spears into a vibrantly flavored, pesto-like puree which I then used as a pasta sauce for some spinach fettuccine.
Two delicious shades down, forty-eight to go.
Joanne Bruno is a food writer and fourth year MD/PhD student. Fine more delicious ramblings over at her blog: Eats Well with Others
Adapted from Super Natural Cooking