Supper Time

 Asparagus and strawberries are in season right now in Michigan and I was very pleased to find locally grown, organic produce at the farmer's market.  They seemed like the perfect accompaniment to the fresh tuna steaks I picked up.


I marinated the tuna for a short time in a mixture of olive oil, garlic, salt, pepper and lemon juice.... 

while I roasted the asparagus in a drizzle of olive oil.

After roasting, I added a shaving of fresh Parmesan...

tossed fresh greens with the strawberries, a sprinkling of pine nuts, a little pomegranate vinaigrette...

and don't forget the fresh country bread.

Yum!