Weekday. We all come home from work and school.
I’ve scored a small handful of extremely expensive, first-of-the-season asparagus, and we start discussing what we’ll have with our asparagus for dinner.
Next thing I know, I’m making firm polenta, and Ian is picking the herbs for a fresh parsley pesto.
What arrives on the table an hour and a half later is nothing short of extraordinary—polenta crostini topped with pesto, sautéed mushrooms and cheese, with braised asparagus on the side.
I point out to Ian that most other people are heating up TV dinners on a Thursday night…