Monday, April 02, 2007

Asparagus season!

Tonight's Menu

  • spiced pork tenderloin
  • roasted asparagus
  • big-ass salad
I made the pork tenderloin my usual way, because that's how the boy and I like it.

The asparagus was roasted alongside the pork (in a separate pan, though) with EVOO, kosher salt and freshly ground pepper, then drizzled with just a smidge of fresh lemon juice after cooking.


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