Tuesday's leftovers

Last night we finished off the last of the pork roasted in milk (with rice because the spaetzle were finished on Monday), more sauteed asperagus (with thinly sliced scallions this time), and a green salad.

We started with the mushroom soup from Bourdain, which I enriched with some mixed dried mushrooms. Mmmm, mushroom veloute with sherry.