Paul wanted some corn bread, and I thought it would go great with the asparagus, but when I measured out the corn meal, I realized that I was very short the needed amount for the cornbread; so, I checked out the recipe for Corn Scones in Moosewood Restaurant Cooks at Home and found it needed the 1 cup corn meal I had. The batter mixes up easily and is easy to cut into nice triangular shapes with a pizza cutter. Naturally, the corn scones don't get as fluffy and are a bit crunchier than regular corn bread, but it's a nice change or an easy way to get the same flavor when you are short on corn meal. By the way, the recipe calls for currents, which I intentionally left out.

I picked up Nigella Lawson's book How to Eatduring a trip to the library and found it to be an exciting and inspiring read. One recipe I used while I had the book was for roasting asparagus simply by covering them in olive oil, sprinkling them with salt, and watching them brown in a hot oven. I also noticed that they became much slimmer with the heat. I served the cornbread and asparagus with a caprese salad and asiago cheese to wrap around the asparagus. Yum.