Tasty Asparagus

The key to good asparagus vinaigrette is properly blanching the asparagus.

I asked Dan to do it.


No Responses to “Tasty Asparagus”

  1. Jay Says:

    It’ll probably take more than that little old .410 gauge Snake Charmer to scare that manly looking asparagus in the picture.

  2. Lilith Says:

    It never knew what hit it, did it?

  3. Lynn Says:

    I thought asparagus season was in the spring – make sure the game wardens don’t catch you!

  4. Kath Says:

    The asparagus looks truly terrified and paralyzed with fear – job well done.

  5. Miss Scarlett Says:

    Well and truly blanched!

  6. Plum Texan Says:

    Nice. The husband comes from hunter stock and got a good chuckle out of that one. Happy Post-Turkey Day!

  7. enid Says:

    I was wondering what happens to the asparagus.

    heehee. too funny.

  8. cari Says:

    Ah, Texas…

  9. Margaret from Md Says:

    Geez- What would he do if you asked him to carve a turkey or whip the potatoes?!

  10. Stephieface Says:


  11. Lynn Says:

    And you’re supposed to keep your eyes on the target – bad Dan.

  12. TheAmpuT Says:

    I bet his method imparts a nice smoky flavor.