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Originally Posted by sebastian_dangerfield
Thin, well-cooked asparagus in hollandaise sauce, or lemon and salted butter, or duck fat and shoyu, is perfection.
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My family did asparagus under the broiler with fresh mozzarella. If it caramelized correctly, it was fantastic. [Truth be told, that was less than 50% of the time]. Otherwise, it was smelly, mushy green cheesy dreck.
As I've grown older, I now like the white asparagus.
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I never understood the Gilligan posts. But I never understand a lot of things.
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Me either.
SlaveNo(Never understood the Paigow posts either. Oh wait...)More
