Shot Through The Heart
I remember it like it was yesterday. It was yesterday. Yesterday at 2:21 PM, to be exact.
"How about pasta with asparagus and bacon tonight?" He asked.
"Oh yes!" I said.
Asparagus, Springs arrow. It snuck up on us. Now crisp, bright spears have taken to adorning our meals. Last night it slow danced with salty bacon in olive oil with crushed red pepper and garlic. Always garlic.
This weekend we'll crack farm fresh eggs over a bed of asparagus in a shallow pan. We'll gild with olive oil, lemon, salt, pepper, and subtle shaving of Parmesan. Saturday lunch, I think. Crusty bread, an assortment of nice cheeses. Oh yes!
It is Spring! It really is...Even though temperatures won't climb out of the 40's today. My body, my palate, in full denial of the wrath Mother Nature brings. What is her problem? We have flowers to plant, seedlings to encourage. This just won't do.
"It's spicy. Taste it before you add anymore." He said.
Anymore is the crushed red pepper flakes that we use in just about everything that demands a fork.
"I like it spicy, but I'll taste it first." I said.
There in our bowls, penne (an appropriate choice) with asparagus and bacon, which we proceeded to dust with adequate amounts of Parmesan.
"This is really good. What do you think? Do you like it?" I asked.
His mouth was full, there was no need to answer.
My husband don't eat bacon. But I have the same kind of recipe with bresaola: so good!!!
ReplyDeletelovely post as always:)
Wishing you a great week-end!
mmmm yummy. I've never cared for asparagus but there's nothing a little bacon can't fix :)
ReplyDeleteYum, and I agree, always garlic. Come to think of it, always olive oil too. Two ingredients that are always in my kitchen.
ReplyDeleteBeautiful. :-) I have asparagus, bacon and garlic at home. :-)
ReplyDeleteI love that "I remember it like yesterday.." That made me smile. I am very jealous of your asparagus, a couple of months to wait for that yet.
ReplyDeleteif i could jump through the computer screen and abscond your bowl i would! amazing!
ReplyDeleteAsparagus is the first sign of Spring, and we are ready for it. Your seedlings will be in the ground before you know it. Beautiful dish.
ReplyDeleteI love a healthy shake of "anymore" on most things too! Friends' gardens here are beginning to yield asparagus, and I just transplanted sugar snap peas into a little plot in my front yard. I hope to plant lettuces and onions today--
ReplyDeleteslow to come, but spring is here.
Great spring pasta dish! According to my husband, I use crushed red pepper flakes excessively. Don't talk about how cold it is there! We are heading to my in-laws in Baltimore for Easter and I can't handle the cold. I planted all my herbs this past weekend!
ReplyDeleteYes! yes to always garlic! yes to asparagus and bacon and pasta!!! always.... :)
ReplyDelete