Salut/Hi Bill Spohn,

le/on 23 Apr 2004 22:34:31 GMT, tu disais/you said:-

>As we are trading recipes, I prefer my asparagus simply prepared, al dente,
>then saute some sliced almonds in butter and pour both nuts and butter over the
>asparagus.

Absolutely agree. BUT, sometimes, especially early in the seasnon, you don't
get enough at a picking to feed them to 6 or 8, and then the quiche works
fine as a way of stretching them.

As for saucing, I prefer the simplest possible - half salted butter, _just_
melted and poured in a pool on the plate, you then dabble each stick in as
you eat it (with your fingers, no utensil is acceptable).

>This works well with an Alsatian Pinot Gris or such like.

Agreed.
--
All the Best
Ian Hoare
http://www.souvigne.com
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