When the weather warms up, Anne brown bags lunch and hits the beach. In her cooler today: Chilled Asparagus Soup with Goat Cheese and a steak sandwich bursting with grilled veggies.
Chef Bobby Flay and his old friend and former colleague Chef Gail prepare a vegetarian feast that is light, fresh and packed with flavor. The adventurous menu features parmesan crusted portabello mushrooms, vinaigrette topped artichokes, grilled asparagus, quinoa, and goat cheese plus grilled nectarines for dessert
Celebrate citrus with a tangy and tasty meal that will be on the table in half an hour flat. Carbonara-Style Tagliatelle with Grilled Asparagus, Lemon-herb Breadcrumbs and Pecorino; Hot and Sweet Orange Salad.