We had an unexpectedly long day yesterday. We drove to the city, one hour away, to purchase a camera. We had a quote, money etc but when we arrived at the store of our choice they could not exactly accomodate us - surprizing in a large chain store that the employee did not have the means to get a large order like this approved - turning out to be a big sale loss for them... We ended up having to drive one hour further to Kelowna, but it was for the best. We ended up saving a significant amount of money. We are looking forward to using the camera, however it's probably best that its a rainy day so we can accomplish some goals first...
I hope you have a wonderful day!
BARB'S TIP # 12
saute your asperagus
Most everyone I know BOILS asperagus, but truly you miss out on so much of the flavor and goodness of it this way. With asperagus in season and reasonably priced at this time of the year, take advantage of it! To get the best flavor from your asperagus, test with your knife along the stems, from the bottom...when your knife hits a more tender spot, slice the whole bottom off the bunch, generally 2 to 3 inches. Now, cut the rest into nice 1- 2 inch slices and put in a deep non-stick frying pan with 2 tbsp butter and 2 cloves of garlic (peeled and sliced in 1/2) Saute for a few minutes until the butter starts to disappear. Add two tablespoons of water and cover for three or so mins. Remove cover, add 1/2 tsp butter and saute until tender and bright green. You can also cook the asperagus with sliced mushrooms, in this case you don't need to add liquid as the mushrooms create their own.
I think you will agree this is the perfect way to cook asperagus!