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1st they naturally snap where they should be cut. Bend one near the bottom and where it snaps is the correct place.
If you are to boil them. Get the water salted some and bring to a boil. Place them in an leave them for only about 2 minutes. Take them out and dunk them in ice water, then drop them back into the boiling water for an additional 1-2 minutes. This preserves the color and over cooked asparagus is just nasty, it should be a little al dente.
I personally think they taste best when served with regular mayonaise as a dipping sauce.
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