Esparagaut

Well... for Stierbach Cooks Guild this month, I made "Esparagaut" from the Libre de sent sovi, specifically the translation that appears in Pleyn Delit (2nd edition anyway). Not the Thomas Longshanks version, sigh. This is basically fried asparagus drizzled with vinegar. I saw the recipe in the book, and said to myself, that should be fairly simple to make, and it's an excuse to have asparagus. It's June, and we didn't get good local asparagus this year, but Wegmans has a contact in Canada for asparagus... so they will still have decent asparagus at decent prices for another couple of weeks. Thus I can still get an asparagus fix for a little while.

( recipe fu and cooking details follow )

Summary: it went pretty well, as did the dishes other folks tried out.