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.
