Fettuccine with Chanterelles and Grilled Wild Asparagus
Apparently, there's a guy who forages these beautiful chanterelles locally and then sells them to the co-op. I want to become his best friend. ;)
The wild asparagus also came locally -- this was marinated the usual way -- olive oil, pepper, tamari -- and then grilled.
Put them all together with some fettuccine, and a white wine, nooch & EB sauce and you've got tonight's staycation dinner...