Leaving on a jet plane

Short lazy post today, for a very important reason: I’m leaving the country tomorrow!

Me and the manfriend are jetting off for a week in Barcelona.  Barthelona.  City of modernist architecture, abstract art, pickpockets, and some of the best food in the world.  I can. not. wait.

Until then, I leave you with a simple little summer recipe, to whet your appetite for things to come.  See y’all on the other side!

Grilled Asparagus with Lemon Vinaigrette (serves 4 as a side dish)

1 bunch fresh asparagus

1/4 cup extra virgin olive oil, plus more for grilling

2 tbsp fresh-squeezed lemon juice (about 2 lemons)

1 tsp honey or agave nectar, or to taste

Salt and pepper to taste

Snap off the tough ends of the asparagus.  Toss lightly with olive oil, salt and pepper, then pop them on a grill or grill pan over fairly high heat until they’re just soft, turning them every so often to get them lightly blackened on both sides.  Remove from heat.

In a bowl, whisk together olive oil, lemon juice, honey or agave, salt and pepper.  Drizzle over the warm asparagus.  Yum.

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