For you Canadians out there, don’t forget to VOTE! █♣█
The Pie and I took Easter easy this year, and it was just the two of us (well, plus Gren), so we kept Easter dinner simple. We had a maple-glazed ham, creamy garlic mashed potatoes, crisp mashed rutabaga, and roasted asparagus with cheese and bread crumbs.
Now of course you all know how to keep asparagus nice and crispy. Today I’m going teach you a new trick.
The bottom ends of asparagus are woody and tough, and need to be removed before cooking. To do this, all you have to do is bend the asparagus until it snaps. I was doing this with one hand so I could photograph it and the stalks were flying across the room.