Saturday I hosted a dinner for an American photojournalist, his wife and their very funny Mumbai friend. In addition to the meat, a simple roast, we had these delicious roast potatoes sprinkled with rosemary and served with a choice of sour cream or mayonnaise, homemade bread, grilled peppers, this asparagus, and for dessert, strawberries in phyllo cups with whipped cream.
Today I used the leftover asparagus and peppers and made another farfale salad, with 1 quart of cooked farfale, 1 cup asparagus (al dente), 1 cup chopped grilled peppers, 2/3 cup olive oil, 1/3 cup lemon juice, salt and pepper, 2 cloves of garlic crushed, 1/4 cup toasted pine nuts, 1/4 cup fresh tomatoes and 1/4 cup sun-dried tomatoes, 1/2 cup parboiled carrots, 1/4 cup grated parmesan and 1/3 cup crumbled bacon, fat removed. Sinful tasting, but aside from the bit of bacon, very good for one. This is tonight's midnight snack and lunch and dinner for the next two days.