Monday, October 30, 2006

Cellery salt, asparagus and eggs

Today I made my own cellery salt.
On my garden, I had some cellery which produced thousands of seeds, which I kept in a Jam jar. Today, I got some fine salt and in a food processor, I mixed both the salt and seeds.
Now, I have cellery salt and it tastes and smells divinely.
Use it with gently boiled asparagus, placing a small amount on the side of the dish, to use at will, and top the veggies with some hollandaise sauce. It goes finelly with a 3,5 minute boiled egg.
It is a great breakfast starter !

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