This was a light summer meal of pan-fried red snapper in white wine sauce, accompanied by roasted asparagus, caprese, and ciabatta from Semifreddi’s.
Caprese is a simple Italian salad made from mozzarella, tomato slices, and fresh basil, seasoned with olive oil, salt, and pepper. It makes a wonderful party appetizer because it’s easy to assemble but packs a visual punch.
Roasted asparagus can be delicious if it’s done correctly. Here’s the recipe we like to use from Amy’s beloved copy of Joy of Cooking:
Preheat the oven to 500 F.
Snap off the stem ends from 1 pound asparagus, rinsed.
Arrange the spears in a single layer in a shallow baking sheet. Drizzle very lightly with extra-virgin olive oil.
Toss the spears to coat lightly. Roast until just tender, 6 to 8 minutes. Sprinkle with extra-virgin olive oil and salt and black pepper to taste. Serve hot or at room temperature, garnished with lemon wedges. Makes 3 to 4 servings.