New recipe, April 5, 2015

Our contribution to Easter dinner, inspired by a salad we had at Splendido in Beaver Creek. Roasted Asparagus with Watercress and Cashews, with a Miso Vinaigrette. I don't have exact proportions, but used olive oil, Champagne vinegar, and white miso to taste. Simple, and tasty. We give this a 4.