Throwing a Gathering with Snacks
Plus, Asparagus Salad with Soft Boiled Eggs and Crispy Chorizo Oil
Last week in Madrid, we hosted some (no longer) new friends for snacks. I decided on going this route, because the kitchen was not my own and mentally it alleviated some pressure. And, although I did end up cooking for a number of hours, it was in fits and starts and I knew by the time everyone arrived there would be nothing to do, but put out jamon, cheese and said snacks.
The markets in Madrid are overflowing with Romano beans, red peppers and asparagus, so I decided to do a trio of large platters of vegetables in different preparations all that could be served room temperature. I also wanted to use what I had purchased upon arrival, which included eggs, chorizo, garlic and a handful of cherry tomatoes.
I braised the Romano beans with some of tomatoes and some garlic, until they were falling apart tender and almost ragù like. A recipe I normally save till August when they are in season in Hudson. Joy!
I roasted the peppers in the oven, and while the cooked, I made a garlic chili oil to marinate them in. Fun fact, you can find a very similar recipe for these in Colu Cooks: Easy Fancy Food, which actually was the anchor recipe for the book as I began writing it.
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The last of the dishes, is the recipe I’m sharing with you today. I know for some asparagus is coming in to season or has arrived, so I thought this would be a nice to way to celebrate it.
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