I recently discovered a blog written by a local couple. I’m loving their ideas, like these tortellini caprese kebabs.
I love the look of this dish. In fact, I loved it so much that I made it the other night and served it alongside baked orange chicken and our favorite harvest grain pilaf from TJs. I’d never had cold asparagus in a salad, so it took a few bites to come around to the different texture and flavor but I really liked it. (Can’t say the same for my husband, who prefers his asparagus roasted or grilled and decked out with S&P and roasted garlic. Admittedly, I could it like that every day.) The asparagus with the chopped egg, fresh vinaigrette, and wee bit of onion tasted just like spring to me.