I like to roast it sometimes … but for a new cook, keep it simple … cook in boiling water just as @Busy-Lizzie said …. and take it out of the water just before you think it’s done … al dente is what you want … and then slather it with butter, extra virgin olive oil or mayo if you have no hollandaise, and a good grinding of black pepper.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
That sounds good @Dovefromabove but my mangoes are destined for ice cream and my nectarines for a light pud on Sunday, halved, filled with Amaretti and drizzled with Amaretto then grilled.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Evening. Very glad that Friday is here. Had a power nap after work but the second wind did not arrive so an early night is in order. I was hoping the sky would clear tonight as I’ve been noticing Jupiter shining brightly this week, but I’ll probably be looking at the inside of my eyelids by the time darkness comes.
Hosta, we snap the base off the asparagus, toss the tops in a little spray of rice bran oil in a fry pan and cook until tender. Yum! Usually served with a meal of some sort.
Still no rain and cold mornings, but as usual they are predicting rain, but blue skies again.
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
“It's still magic even if you know how it's done.”
Or you can substitute the mango with nectarines. 😋
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I’m on the sofa watching the ‘lympics 🏊♀️ 🏃♂️
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.