R
ND DAVID SAY WITHMYHEART
ROASTED ASPARAGUS WITH LEMON BREADCRUMBS Spring is the height of asparagus season. This dish, which features the crunch of breadcrumbs and a refreshing splash of lemon, is the perfect way to highlight the natural flavors of the vegetable without overwhelming them.
INGREDIENTS
• 1 cup panko breadcrumbs • 1 tablespoon flat-leaf parsley, chopped • 2 teaspoons lemon zest • Juice of one lemon (not packaged lemon juice)
• 2 pounds asparagus • 1/3 cup plus 2 tablespoons extra-virgin olive oil • Kosher salt • Freshly ground pepper • 2 garlic cloves, minced
“Transcendence is refreshing,” David adds. “You have an opportunity to come out and be yourself on stage as an artist. So often, we hide behind the part we play. At Transcendence, you get to be you. It’s terrifying but also so exciting.” Transcendence is the only time David and Kristin have been able to work together since they started dating. As busy artists, they often have conflicting schedules, so they developed a habit of leaving messages for each other scrawled on Post-it notes. It was this habit that inspired David to orchestrate a truly creative proposal when he asked Kristin to marry him last May. David instructed friends and family members to share photos of hearts drawn on Post-it notes with the caption “Sending love #ipostitwithmyheart” to Instagram. After Kristin spent all day seeing the photos, without realizing the love being sent was meant for them, David got down on one knee with a box of Post- its. At the bottom of the box, there was an engagement ring. Good news: She said yes!
INSTRUCTIONS 1. Heat oven to 425 F. Toss asparagus with 2 tablespoons olive oil and season with salt and pepper. Place on baking sheet and bake for 20–26 minutes, turning asparagus halfway through. 2. When asparagus is nearly done, heat remaining olive oil in a small skillet over medium heat. Add garlic and cook for 1 minute. Add breadcrumbs and cook for 5 minutes, stirring frequently. Remove from heat and fold in parsley and lemon zest. 3. Transfer asparagus to serving platter, drizzle with lemon juice, and top with breadcrumb mixture. Recipe inspired by Food and Wine Magazine
HAVE A LAUGH!
There’s no wedding date just yet, but Kristin and David have decided to hold the ceremony in Sonoma.
“Everyone is so generous and welcoming. No one treats you like a stranger, and it really feels like home. Sonoma is such a supportive community, and we can’t imagine saying ‘I do’ anywhere else!”
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