Sauté asparagus in butter + olive oil with salt and pepper until tender-crisp. Then take it there-herbes de Provence, a drizzle of lavender olive oil, fresh lemon zest, grated Comté, toasted pine nuts, arugula microgreens, and a light finish of lemon balsamic glaze.
2 Comments
Very fancy
Yum, this looks so good…and fancy