A few weeks back, while doing my monthly Trader Joe’s run, I scored a package of fresh chicken Italian sausage. Upon returning home, I stuck it in the garage freezer and promptly forgot all about it. Ok; it’s my MO. Finding myself with most of a pot of polenta leftover from Friday night’s bœuf bourguignon dinner and wondering what to do with it (there are myriad uses–no worries), I remembered that sausage and easily pictured it with a simple tomato sauce along with a cascade of sautéed mushrooms. A little garlic, of course–but not a lot. How about some fresh asparagus, I thought? It is asparagus season, after all. (Here in Colorado Springs –and I know this because of a longtime faithful reader, thanks–, we have wild asparagus that should just about be coming on. Take a peek around.) While it did dirty a few pans (hello wonderful DACOR dishwasher– ours was made by Asko, the Swedish company–and is still running perfectly without mishap after 9 years/knock on wood), within 45 minutes we had an easy-scrumptious dinner on hand with which to watch a couple of episodes of Netflix’ addictive new series “Transatlantic.”
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