The holidays, for me, don’t officially end until we’ve eaten up the Christmas baking. We’re almost there: Just a few savory gruyere-pecan shortbread cookies, spiced with cayenne pepper, left to eat.
Now that we’re back into regular schedules and reasons for celebrating the season are dwindling, I’m craving vegetables — especially green ones — more. Maybe it’s to make up for all that shortbread I savored, err… inhaled, this past month.
This recipe for green beans and asparagus with a tangy parsley sauce hits the spot….