The beginning is always difficult. I stare. I wonder. Today was no different. I removed the outer leaves from the asparagus. I broke off the bottoms. I slathered crème fraîche over the spears and sprinkled Parmigiano Reggiano on top. I broiled the asparagus and let it rest. It was a delicious starting point. I had a foundation. Solid foundations allow for sound creative construction.
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