Last weeks post Asparagus Soup was the star.  In this meal, it has a supporting role.


 Bill, my son, is rolling into town with an action packed weekend ahead…boat rides, Sperry Race Week, Masters on tv and cooking shows…but the main event will be the FOOD!  What to eat? What to drink? For those of you who don’t know, we both intensely live, breathe, talk food from one meal to the next. Seriously, we are that passionate!
There is but one problem…barely time to shop.  We usually hit about 5 stores before finding the ultimate produce. Today is a ONE STOP SHOP!  Luckily the neighborhood New York Butcher Shoppe is just across the marsh and fortunately, they “delivered”!

One bunch of large asparagus (perfect for grilling), two sumptuous prime steaks (one Ribeye and one Bone In Ribeye, and because they had no baked potatoes, we had to resort to their prepared twice baked potatoes, damn, (no work and no calories the butcher said).  Along with some onions and red peppers from the larder, Bill cooked everything on the Tec Grill while I heated the potatoes and found a bottle of 2005 Napa Valley Reserve that had been hiding in the closet.

bold, berry, yet soft flavors

bold, berry, yet soft flavors

GRILLED ASPARAGUS…large asparagus work better for this preparation…snap off the ends and peel the lower half of the stalk.  Lightly coat with extra virgin olive oil and roast on the grill about 5 minutes.  Drizzle hot asparagus with fresh lemon juice and sprinkle with coarse sea salt.


 Bill had even sharpened and oiled my knives in anticipation of the slicing and dicing


As you can see the succulent steak was cooked to perfection!


There you have it! Sharing the kitchen and the love of cooking. Creating memories and a FIVE STAR DINNER!