On Tue, 10 Apr 2007, Bill Rose wrote:

In article ,
Bob Ward wrote:

On Sat, 17 Mar 2007 09:22:07 -0500, Steve Bonine
wrote:

There is just nothing that compares with fresh asparagus. I mean REALLY
fresh, as in get the water boiling before cutting it. Another example
is tomatoes -- the commercial varieties are bred for good shipping and
consistency, not for taste. Farmer's market produce comes close, but
the taste of stuff fresh from the garden just cannot be beat. (Then
there's the experience of picking the raspberries off the bush and
popping them directly into the mouth.)


You're BOILING your asparagus?

Try steaming it instead.

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.
- Bill
Coloribus gustibus non disputatum


Who's kidding who? Forget the asparagus and eat the hollandaise
sauce directly.