On 11/28/2020 8:08 PM, Dave Smith wrote:
> On 2020-11-28 7:48 p.m., jmcquown wrote:
>> On 11/28/2020 7:24 PM, Dave Smith wrote:
>>> On 2020-11-28 6:57 p.m., jmcquown wrote:
>>>> I made oven-braised pork chops on the 18th; froze two of them in
>>>> individual portions.Â* Those chops were so tender they literally fell
>>>> off the bone. Â* Thawed one out today and had it with mac & cheese
>>>> and broccoli florets.
>>>>
>>>> https://i.postimg.cc/85Y1vg9s/porkchop.jpg
>>>
>>> Looks good.Â* I did an asparagus and shrimp pasta stir fry with lots
>>> of garlic. I think I nailed it this time.It was the best I have ever
>>> done.
>>>
>>>
>> Sounds good!Â* I'd love to get my hands on some good asparagus, not the
>> pencil-thin stalks that show up at local supermarkets.Â* Even when it's
>> in season I never see nice fat stalks of asparagus.
>>
>
> This recipe actually works better with the thins stalks.

Oh, I'm sure the thin stalks are better for stir fry. Quick and hot and
you don't want to overcook the shrimp!

>Â* My wife had
> picked up a weird bunch of asparagus yesterday, about 2/3 of it was nice
> thick stalks and the other 1/3 was thin.Â* We had half of the thick stuff
> last night with salmon steaks.Â* I used the skinny stuff in the stir fry
> tonight, and we will have the rest of the thicker stalks tomorrow with
> beef tenderloins.Â* I should add that this off season asparagus was
> pretty good. It wasn't as good as fresh local stuff but pretty darned good.
>
I wish I could find a mixed bunch like that. Thick and thin combo. It's
okay; when I really want asparagus I buy what I can find fresh and enjoy
the taste even if it is just skinny little stalks.

Grew up eating canned asparagus. Ugh!

Jill