On Mon, 25 Feb 2013 12:41:37 -0600, Melba's Jammin'
> wrote:

> In article >,
> "Paul M. Cook" > wrote:
>
> > "Melba's Jammin'" > wrote in message
> > ...
> > > In article >,
> > > "Paul M. Cook" > wrote:
> > >> Asparagus tips amd garlic creamed potatoes. Or roasted garlic potatoes.
> > >
> > > Paul, if you're serving asparagus tips, what do you with the rest of the
> > > stalk?
> >
> > You can always make cream of asparagus soup, cut them up for salad or you
> > could eat the whole darn thing with the picata.
>
> I was just curious. I'm actually not that fond of the tips ‹ and prefer
> the thicker stalks to the pencil-thin stalks. My lucky week, too:
> asparagus is on sale this week for $1.68/lb. and the two bunches I
> bought yesterday are the thicker stalks. I may just give that piccata a
> run for tonight's dinner. Will probably fake a couple ingredients,
> though, because I don't feel like hitting the stupormarket again quite
> yet.

There aren't too many ingredients to fake... chicken, flour (if you
use it), wine, capers, lemon juice. You can replace the wine with
chicken stock, eliminate the capers - but why bother calling it
piccata at that point? Just call it chicken with lemon sauce.

--
Food is an important part of a balanced diet.