Sometimes it's good to get all fancypants and complicated. Sometimes it's not.
Especially when you have access to fresh things, like morel mushrooms:
and fresh asparagus:
There are so many inventive things you can do with these ingredients. But today's post isn't about invention. It's about simplicity. In a nutshell, I sliced the mushrooms and sauted them in butter. I tossed the asparagus with garlic and olive oil, roasted at 425F for 15 minutes, then sprinkled coarse salt, fresh-ground pepper, and a bit of lemon juice on top.
And maybe there was steak--and again, so many cool things you can do with a steak. But for this simple dinner, I took the steaks out of the fridge about an hour before I was going to grill them and rubbed them with olive oil, then sprinkled with coarse salt and fresh-ground pepper. After they'd rested at room temperature for an hour, I grilled them.
Heaven on a plate, with almost no effort. That's what summer's all about, right?