Tonight’s supper came from Lynne Rosetto Kasper’s famous cookbook of northern Italian cuisine, The Splendid Table.

She has a recipe for simple asparagus. After blanching it, you quickly sauté it with butter. I added one clove garlic to the butter. Then, she suggests keeping it warm in the oven until service. Until then, you hold off on covering it with freshly grated parma cheese.

I added some orange and yellow tomatoes on top. No EVOO.

Inspired from today’s episode of “Tyler’s Ultimate,” I wanted to make a veal dish, but instead of veal piccata, I made LRK’s version of veal with balsamic vinegar and basil. I served it over pasta, dressed in ultra-premium EVOO, lemon juice, and red pepper flakes, not to mention parma cheese.

It was all delicious.

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