When I moved to Berlin, I couldn't understand why Germans went crazy over the bloody spargel (white asparagus). Today, I gave in and took a few spears home to cook. We did them @chefbennett23-style (crumbed with a garlic butter sauce) and served them with wild salmon.
Great day so far
⚾️checked-in with my challengers at 5am
⚾️opened my new group for my challengers that will start on Monday
⚾️drank my energizer ⚾️Did a little Shaun T workout
⚾️Made eggs and turkey bacon for breakfast
⚾️Cleaned all my windows
⚾️had a water ballon fight with the kids
⚾️played catch with my son ⚾️chopped down a small tree ⚾️did my daily challenge workout
⚾️now I'm cooking lunch... which ever since doing the cleanse I have been craving asparagus
Love waking up so early on the weekends 🙌🏼
[Venue by Sebastian]
I scooped this perfectly poached egg onto my angelhair pasta and life was good. Will Chef Sebastian scream at me for not eating the poached egg with the asparagus as he intended? 😂😂😂
Breakfast for lunch? Why not? This is a power packed meal that is filled with vitamins and fat fighting ingredients.
-- Asparagus is one of the best veggies to eat when you're trying to lose weight because it's a low glycemic carb. (Fun fact: it also aids in depression and is a brain booster.) 🙌😃 Coconut oil is a belly fat fighter, and IS good for you (despite what you've heard lately). Avocado 🥑is one of the healthy fats our bodies need to function and live. 💖 It helps you stay fuller longer. Eggs, 🍳are what most experts say, are a near perfect food and a little "hot" salsa ♨️has cayenne pepper in it to speed up your metabolism. See, food is REALLY all about science. Hence, you ARE what you eat, so EAT WELL. 😀👍 Double tap if you like breakfast for lunch. 🖐
"B.C. asparagus, which is offered up with grilled ramps, house-made ricotta, a crispy fried egg and lemon butter sauce. Break through the golden crust and let the rich yolk help bring every bite together." Just one example of the interesting vegetable dishes you'll find on the menu at @provisionyyc. 3/4 ⭐
My latest restaurant review in today's edition of the @globeandmail. Find the link in my profile to the full piece.
With such a short season, there is a small window to harvest asparagus at it's very best. It's easy to forget about where your food comes from & the hard work that goes into delivery high quality produce. We visit our suppliers in Wye Valley to bridge the gap between field and fork. #CoteToTable