I had a “didn’t read the label” moment earlier this week. I had a sore in my mouth (TMI) and I wanted to buy a gel I used to use at my parents’ house, one that sort of creates a film over the sore to let it heal. Publix had a nice selection of products, and since I couldn’t remember what the stuff was called, I bought Orajel.
Spoiler alert: Orajel is NOT what I was looking for (that stuff, it transpires, is probably by prescription). Also, when it says “pain relief” on the box, what it means is “numbing,” which meant that I applied it and 30 seconds later tried to spit it out because the tip of my tongue was numb. And then (because I tried to spit it out) part of my lips went numb, and part of the side of my face, and… you know that emoticon with the huge round eyes and freaked out face like O.o meets D: ? That was me. I spent ten minutes talking myself down—literally talking, out loud, I was alone in the house—and another ten distracting myself by taking photos for this recipe.
Which is delicious. Asparagus is another veggie that is, to my mind, immensely improved by roasting. It becomes almost sweet when charred, which contrasts nicely with tangy, creamy goat cheese. I used a garlic-herb goat cheese, but plain will do just as well. There are three separate parts to this recipe, but it’s quite simple for all that and very quick, with a no-fuss butter-olive oil-white wine sauce. The longest part is roasting the asparagus, and even that is pretty hands-off. It makes a fabulous weeknight dinner, likely with leftovers!
Robby recommends: A New Zealand Sauvignon Blanc. Asparagus clashes weirdly with most wines, but these wines characteristically have prominent notes of green pepper and similar flavors, which will complement rather than muddle the pasta flavors.
[Adapted from How Sweet Eats.]