On Sat, 24 Apr 2004 13:50:27 +0200, Ian Hoare >
wrote:

>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.

Whereas end of season, when they are getting a little tougher and not
quite as tasty, the risotto is an excellent solution. Put most of the
chopped asparagus in right from the beginning when you add the stock
to the rice, and save the tender tips for 5 minutes from the end of
cooking.

>
>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).

Yummmmmm.

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail