Last Monday night was perfect for grilling out, and I'd just trimmed and carved a beef tenderloin to vacuum-seal and freeze a number of portions for future use. I held out a couple of steaks for that evening's meal, and I added roasted garlic asparagus and garlic-and-shallot wilted spinach. I can't believe I have such a hard time getting spinach right but the asparagus and steaks were unquestionably on the money.
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