In article
,
William Rose wrote:

In article ,
A. Nonymoose wrote:

On Tue, 10 Apr 2007 21:46:38 -0700, Bill Rose wrote:


Your steaming your asparagus? Try grilling it for 3-5 minutes per side.
There should be little discolorization marks from the heat when you turn
them. Disregard, if you like them mushy.

You're GRILLING your asparagus? Try eating it as it's growing, on your
hands and knees with your hands deep in the good, loamy earth, and the
warmth of the sun on your back. Now, THAT'S good eatin'!

Dang, outflanked. I sit corrected. But, while we're on the subject,
where does the vinaigrette or the hollandaise come in?

-Bill
Cloribus gustibus non disputatum (mostly)

I use lemon butter personally. ;-d
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson