Monday Leftovers

To go along with leftover chicken and two vinegars, I tried a slight variation on the sauteed asparagus prep that I've been doing. Instead of sauteeing with olive oil over medium-high heat in an open pan, I did the saute with butter over medium heat and covered the pan. This took longer, but it gave the asparagus a nice "stewed in butter" character that was mighty good. Like that's not redundant.

We also had the requisite green salad, with some spanish black radish and avocado (both from the farmers' market) thrown in.