Sunday, April 14, 2013


Wash the stalks, cut off the scales (not the ones at the very top), and cut off the tough stalks at the bottom. Steam or nuke it until tender-crisp. It doesn’t take very long. You can cut it into 1” pieces, but I like the long stalks. They look more elegant on the plate. Drain the asparagus well and serve with butter or HOLLANDAISE SAUCE.

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