White bean, asparagus, and mushroom cassoulet, and a garden salad. I’m not sure exactly what it is and how you pronounce it, but it was a unique mix of flavors and textures. I also got to use the spice majoram for the first time. Using new spices is always exciting. I had burnt the bread crumbs on top though giving the whole dish a slightly burnt flavor. Aya liked this one a lot more than I did.
For more recipes and tips on how to cook asparagus, click here.