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.

RECIPES:

White Bean, Asparagus, and Mushroom Cassoulet

For more recipes and tips on how to cook asparagus, click here.

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