Yakima asparagus with pine nuts, scallions, and chevre vinaigrette
This salad, which is a favorite at Cafe Presse, is an easy way to make use of abondant asparagus during Washington’s short but sweet season. Serves 4 as a first course
Yakima asparagus with pine nuts, scallions, and chevre vinaigrette Read More »
This salad, which is a favorite at Cafe Presse, is an easy way to make use of abondant asparagus during Washington’s short but sweet season. Serves 4 as a first course