A simple (ish) summer recipe from this very good little River Cafe cookbook.
The recipe calls for sprue asparagus which the powers of Wikipedia inform me are the skinny first asparagus of the season. Unfortunately it's now August - asparagus therefore very last season. However I was cooking for five vegetarians and wanted to make them a posh pasta, I swallowed the food-miles guilt and bought these Peruvian skinnies.
own mozzarella (which actually looks quite fun) but for now this is as good as it gets in Casa Newman.
and combine together.
The end result was lovely - when I'd dumped a load of parmesan on it. Very simple and fresh tasting (the mint and basil really pull their weight in this dish).
triple chocolate brownie and ice-cream