Spaghetti with mushrooms, pine nuts, parsley, and Romano; roasted asparagus with feta – 6 March 2014

main140306D cooked tonight – he had an idea and mushrooms, I had no idea – and made his signature dish. He cooked mushrooms, pine nuts, and (later) parsley in olive oil, tossed with cooked spaghetti, and offered a plate of shaved pecorino romano to top off the serving.

setting140306He also discovered that it’s asparagus season here, and bought some California asparagus yesterday. He roasted that, coating it first with olive oil and tossing in salt and pepper. He served with feta crumbled over the top.  The feta in the original recipe is French, but this Bulgarian worked just fine. This is a recipe from Gourmet (R.I.P.).

veggie-140306wine140306We tried a wine I got at The Wine Mine on the 22nd – a Spanish garnacha called Honoro Vera. It cost only $7.50, and I thought it had a really nice taste.  We also had more of the Acme Italian Batard that D bought yesterday.

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