Asparagus baguettes

I've been lazy this week. I just don't have much energy to make anything complicated, and for some reason I'm inadequately inspired to think of interesting simple foods.

These asparagus baguettes took advantage of what was handy... Some asparagus, onions, brown butter, and two nice cheeses. One is Rogue River Blue, the pear brandy-washed cheese that Hiromi loves so much... And another was the ash coated cheese mentioned recently.

I made a hurried cabbage salad, which has nothing more than salt-rubbed cabbage tossed with a tiny bit of sugar and an unconventional but fantastic natural, traditional balsamic vinegar. It's not a remarkable feat, but it tasted nice, and helped balance out the indulgent fat content of the cheese.