Asparagus is in season. even a big brunch is pretty inexpensive. a reason good enough for us to buy it in bulk. however the quantity is way too much for our family of two and a quarter. so a portion of the bunch always needs preserving. and the way is do it is by
trimming the ends of the spears....
placing the trimmed stalks upright in a glass with at least an inch of water...
covering the spears loosely with plastic wrap and refrigerating.
a very useful tip that i learnt from
Hop over to her space to gawk at her delicious asparagus topped pizza. i have it bookmarked for the weekend. don't you want a slice too ?
Sending the first photograph to Black and White Wednesday, a photography event created by Susan of
The Well-Seasoned Cook, now organized by Cinzia of
Cindystar and hosted this week by Haalo of
Cook Almost Anything.
Awwww, thanks so much for mentioning my blog, Tanu. I'm glad to know you found the tip to be useful. Your photography is beautiful. Have a wonderful week!
ReplyDeleteBlessings,
Nici
Thank you so much for dropping by.
DeleteHi Tanu, excellent picture. Thanks for sharing the tip.
ReplyDeleteHave a nice week ahead.
Thanks Amelia !
DeleteLove the shots Tanu :) And thanks for sharing the tip.
ReplyDeleteThanks Priya !
Delete