Spearheading

Here’s a little preview of something I’m working on the for new, new book (with Roost).

One of the perks of being a food writer is, you know, the whole eating bit. When things go well, your payoff comes in edible form. Such was the case last night, with these asparagus spears. They’ll be included in one of the spring-themed gatherings in the book.

We roasted them, coated them with crushed pistachios, and then drizzled them with a feta & honey vinaigrette. Success! These were so very delicious, in fact, so amazingly scrumptious, that Hubs and I polished them off in one sitting.

You’re going to love this book. I already do.