#264 asparagus mimosa

from plenty

after coming home from vacation, i was ready to eat some vegetables! restaurant food never has enough of them. but i was also wanting to keep it simple. it’s asparagus season, so i decided to finally make this ultra-simple recipe from plenty. it’s basically just blanched asparagus with capers, olive oil, flakey salt and shredded egg. how could it be that good? but it actually is. maybe because it reminds me of a bagel, but with a fresh vegetable and just a tiny bit crisp. if you like asparagus, try it sometime.