Sunday, 16 May 2010

Asparagus and coddled eggs

1 comment:

  1. That looks yummi! In my German Blog, "Hamburg, meine Schöne" I write about a website www.cookingforengineers - they have a wonderful tip for green asparagus: take it between right and left hand, and go with your right hand slowly from the thick end upwards to the top, trying to break it - it snaps at the point, where the end is hard and uneatable.