it's the time of year where everything is so alive
~ with blooms
~ with raindrops
~ with shades of green so lush, you want to taste it
salt & vinegar kale chips ~ i used rice vinegar & sprinkled with salt & pepper. after some experimenting, i baked for 6 minutes, flipped the leaves and baked for an additional 3 minutes. consume immediately.
pan-seared asparagus, c/o dw. lest you think i was lazy, i contributed with a roasted chicken. that'll come later this week. promise.
Very simple prep. Wash the spears, chop the woody ends off, and peel the ends of the largest spears. Dry. Mix a drizzle of balsamic vinegar with a drizzle of olive oil. Add fresh ground black pepper. Toss asparagus in oil/vinegar mixture to coat. Sprinkle with kosher salt. Saute in a medium-high heat pan until reach desired doneness.