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| From gastronomic guesswork |
Asparagus was coated in olive oil, dashed with kosher salt, and rolled in a light layer of fresh ground black pepper, then broiled for 6 minutes. Walnuts were toasted slowly in a saute pan with a touch of olive oil until browned, then blitzed with high quality olive oil and kosher salt to form a nut butter. Crostini were brushed with olive oil, broiled quickly flipping once. About the 4th or 5th time I've played with walnuts and asparagus - all good, but WOW on this one.
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