This time with the local asparagus (from Neudorf), I made a conscious effort to do a simple preparation along traditional lines so that I could try to understand the appeal. So I peeled the stalks very well, removed the bottom 4cm, and then cooked them in water with salt, sugar, and butter. Of course I didn't stand the stalks up in the pot, which is undoubtedly a major foul. Once the asparagus was tender, I removed it to a plate covered with a folded napkin and served it with a dish of melted butter and the pork with vinaigrette. I think I get it now... this was nice stuff; it's not going to replace green asparagus in my affections, but I at least can appreciate the white variety more.
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