Couscous with Asparagus, Arugula, Herbs and a Fried Egg
I dressed the veggies with red wine vinegar, finely chopped shallots, and lots of black pepper, and added in some mint and parsley. I also shaved a little Parmesan on top at the end (post photo), which was delish.
I should say that I don't usually use a recipe when I cook, and I rarely use measurements, so most of the quantities here are approximate. My advice is to use your judgement; If it sounds like too much butter, use less! You can always add more.
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