I made a frittata with the asparagus I picked up at the farmer's market.
Carmelized onions, garlic, yukon gold potatoes, asparagus, eggs, feta and green onions and dill from our garden.
It turned out great. Not too cheesy-more eggy. Tons of asparagus.
I also had to make something to bring to a potluck. I made this basmati rice pilaf. It had coconut, cinnamon, raisins, onions, basmati rice and carrots. After it was done, I topped it with a sprinkling of toasted almonds and cilantro and served it at room temperature. It went over well.
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