Your take on asparagus
Help! I have just now finished a six week kitchen reno and am putting things back into place - we have out of town company coming and I am cooking a Ina Garten recipe for roast chicken - prep work done, but I am seriously wondering if I have the intellectual ability to get my new stove going!! I was actually going to spend a day reading the instruction booklet and trying it out, but no time now.
I am also having asparagus and I need advice - there are two schools, some people just peel the skin from the woody ends and others say to bend the asparagus until there is a "natural" break - it sure seems like there is a lot of waste with that method, although I will save the stems for stock - can anyone tell me which method is correct, or does it matter? If I get the stove operational, I will roast them, otherwise boil them.
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