Tuesday, May 5, 2009

Asparagus & Yet Another Use for My Cheese

Alright, you may be getting tired of my writing about my cheese already however I have 2 pounds of it that need to be used by the weekend so you're stuck with my using it every day for a few days.

Last night I mixed some of the cheese with olive oil, crushed red chili flakes, pinch of salt and again lots of fresh ground black pepper with some fresh garlic. Now I am not one to believe you can really overdo garlic in any way shape of form but I may have done it on this one as that's all I could taste afterwards last night. I topped homemade demi-baguette toasted with this mixture and then topped that with Mama Lil's Kickbutt peppers for dinner with 1/2 bottle of 2006 Broadley Estate Pinot Noir and I was fat & happy with that but as I said, I think I overdid the garlic a bit.

So I had some of the cheese mixture left over from last night and after tasting it thought the garlic was still quite prevalent but it had mellowed a bit (ever so slightly but mellowed nonetheless). It needed a strong flavor to accompany and what other thing am I writing about a lot this week? That's right, my favorite spring veg, asparagus!

I tossed some fresh asparagus with olive oil, salt & pepper. Tossed it on the grill for about 3 minutes on medium flame and then small dollops of the garlic cheese. MAGNIFIQUE! I would have taken a photo to share but it was dinner time and although it was most beautiful as the cheese softened over the piping hot asparagus with lovely grill marks I wasn't thinking of you my readers but me and my belly. I'm almost sorry I didn't wait, almost...


1 comment:

  1. I say you can never get enough cheese. The more cheese the better!