Ya know...with the weather warming up, it seems that our weekend dinners depend on the bbq alot more (and the bbq'er). We picked up some gorgeous angus rib eyes at Fry's and earmarked them as more than suitable for a Sunday dinner. The grill guy made a compound blue cheese butter to go with them. Now you've got to admit this is one incredible looking plate!
Sorry I can't give you a recipe for the steak, but I sure can help with the asparagus salad. This salad is from "Idaho al la Carte", a book received as a "trip gift". The only change I made was to add the roasted red peppers. It is a great way to showcase early pencil thin asparagus - that's my favorite, and along with dutch gouda, marinated mushrooms, and proscuitto (all from Tj's I might add), it went very well with the perfectly grilled steak. Don't you wish you'd been here for dinner? Download Asparagus & Prosciutto Salad