Asparagus in a salad of almonds, garlic, hard-boiled egg, pimentón, and lemon juice. I put the almonds in a small saucepan with some oil, letting them roast in their own juices as it were. The recipe said to add yogurt, which I didn’t have, but this might have balanced out the acidity and given me a more genteel version of an egg salad.
(Photo: Los Angeles Cloud Forest, Costa Rica.)
365 Days of Food 