A lot of roasting going on in the kitchen tonight.
Sausages from Carl’s Cutting Board in Ballard sizzled in the oven. The season’s first bunch of asparagus were snapped, rinsed, and drizzled with oil. When the sausages had a few minutes of cooking time left they spears were added to the pan. The bunch was a mix of diameters. Depending on their thickness some cooked longer than others. While all of this was going on the house favorite, polenta, was finishing in the oven as well.
The salsiccia fresca had a peppery finish that went well with the sweet herbal flavor of the asparagus. Tonight’s wine was a young, full bodied Barbera d’Alba whose opulent plum fruit was equally matched with its chalky terroir driven finish.