Asparagus and Arugula Salad
Simplicity itself. Blanched asparagus, fresh arugula, shavings of Parmigiano Reggiano cheese, and vinaigrette. Sorta tastes like spring.
25 mins
Peter Miller has operated his design bookshop in Seattle for 35 years. He trained as a chef with the remarkable Maurice Thuillier and is a regular contributor to the online magazine Crosscut.com and Food52 He is also the author of Lunch at the Shop. @chefpetermiller
25 mins