Baked asparagus drizzled with a lemon/mayo/caper dressing
We licked our plates with this one, maybe the best risotto I have ever made, and a very elegant meal
Risotto was cooked with fresh made shrimp stock, and then some gently poached shrimp were added to create a very luxurious base for the seared scallops. If that wasn't good enough, I then drizzled the whole thing with white truffle oil....A-MAZING
We drank our favorite chardonnay from our wine country vacation....
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