By Jo Cooper
If you are ready for some fresh spring asparagus that is crisp, lemony and divine—and can be on the table in a snap—our Food As Medicine Executive Chef Rebecca Katz’s recipe is just the thing. Ummmm good.
My son Arran (a twice Food As Medicine graduate and protégé of Rebecca’s) made this for us last night, and before I could make it to the kitchen to help him, the dish was done.
Find the recipe on Rebecca’s blog:
Roasted Asparagus Salad with Arugula & Ground Hazelnuts
Can there be anything more pleasant on a spring evening than sitting with your 18 year old son, newly returned home from his freshman year of college, and enjoying one of your dearest friend’s recipes that your son just made for you?
Bliss!
