There are a few famous bedfellows for asparagus, when cooking it simply as a side. One is Hollandaise sauce. Shaved parmesan and a poached egg a la Milanese tradition has very much taken root in restaurants here. A faction of moms only dress asparagus with grated, hard-boiled eggs, according to some friends. And not that everything hasn’t been wrapped with bacon, but a bundle of stalks secured with a strip has become quite notorious, too. Now, there are few things … Read More
I love sandwiches. But I can’t remember the last time I made one with slices of cold meat. I suppose it’s partially reactionary, as I was sent to school with turkey breast, salami or ham tucked between two slices of bread each day growing up. Now it’s the fixins’ I care about most. The more, the merrier. And open-face means there’s no chance the sandwich will get smushed by an apple.