what to do with all of those Easter eggs:
asparagus à la flamande
(à ma façon)
Spring brings an abundance of delicious asparagus (white, green and purple) and Easter leaves us with an abundance of hard-boiled eggs. This dish is a way to use both. You can serve it as a sidedish or add a pan-seared salmon filet and make it a meal. Either way it is delicious and that is the reason asparagus à la flamande is this week’s simple pleasure. Read the rest of this entry »
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