Diced cucumber, diced tomatoes, diced black olives, chopped leak, parsley, lots and lots of parsley, feta, maybe cottage cheese, depending on how salty you like it. Mix. Serve. Enjoy.

This is really simple and actually quite light.

The Asparagus

Preheat oven to 200°C. Chop asparagus ends, wash, wrap in parma ham. Any parma ham will do. Roasting the asparagus will take about 10–15 minutes, a bit shorter than the sauce.

The sauce volume below is enough for 10 asparagus spears. (I really like how you call a single piece of asparagus.)

The Sauce

The original recipe comes from here.

Ingredients:

• 50ml of balsamic vinegar.
• 50ml of fresh orange juice.
• 1 teaspoon of minced shallot or yellow onion.
• 1 fresh rosemary sprig. (The more the better, to be honest, so don’t be conservative.)
• Butter. Amount? You’ll know.
• Salt.
• Maple syrup.
• Maybe a bit of whisky next time? (Its not that I didn’t have whisky. It was just that that week that I had this thing that I was never going to drink alcohol during the week.)

Mix vinegar, orange juice, shallot/yellow onion and rosemary in pan and bring to boil while stirring on medium heat. Start adding butter and salt. Whisk gently and whisk often. Add salt to test. Add butter to taste. The sauce should be creamy.

In the last moments, add some maple syrup to counter the kick of the acid of the vinegar and orange.

Next time, I think a bit of whisky or cognac could work nicely here. Could be wrong. Will update or let me know if the comments if that just destroyed the sauce.

Takes about 20 minutes.

Sorry Internet, no pictures. It needed to be eaten.

This here will be an improvement on my current way to collect and keep cooking recipes. At present, they are saved as screenshots, as lists, as reminders, as emails sent to myself, etc. I am the amateur cook equivalent of a drugged up squirrel,which never sees most of its nuts again. Most of the recipes are from online sources, and credit will be given, with the odd improvement by me. All photos are mine.