New recipe, December 15, 2011

I still had asparagus, so I roasted it in a little olive oil, salt and pepper at 425 for 15 minutes. Topped it with some grated Parmesan and Pomegranate avrils. Served with delicious leftover Prosciutto and Lemon Stuffed Roast Pork Loin with Broccolini, and Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping (we have a lot of leftovers, but almost gone!)
Wine: Bleasdale Vineyards The Red Brute Sparkling Shiraz