Turns out June has finally rolled around here in the midwest, which means Spring is still about a month away from boinging.
Seriously. It barely hit 60F today.
What we have here, besides a failure to boing at a proper time, is a quick primavera of asparagus (pee!), pea (pea!) tendrils, garlic scape linguini, and chicken (leftover), quickly blanched in a white wine/garlic/olive oil sauce. Well, more like a dressing really. Then, add as much parmesan as you can stand. I, myself, can stand a lot.
It was, spectacular. If you couldn’t tell.
What I really love about these early spring meals is that they take approximately 15 minutes from start to finish (omitting the chicken — honestly it would have been just as good…ugh…vegetarian). I simply pulled everything from the fridge, boiled some water, and some quick sautéing later, dinner was ready to be Instagrammed.
Or at least posted on E-Ho’s.
And it’s not difficult at all. Not time consuming. It’s just using what’s ready to go right now. It’s not hours of planning, worrying about some insane fusion flavor profile. It’s simple stuff. Put together. Un-thought about. Un-doctored by demi-glace or elderberry gastrique. Simple.
Whatever you do, don’t over think. Don’t even over think. Over think and your dead. They are fast. Faster than you can believe. Don’t turn your back. Don’t look away. And don’t over think.