The key to good asparagus vinaigrette is properly blanching the asparagus.
I asked Dan to do it.
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on Friday, November 23rd, 2007 at 6:49 pm and is filed under Personal.
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November 23rd, 2007 at 8:07 pm
It’ll probably take more than that little old .410 gauge Snake Charmer to scare that manly looking asparagus in the picture.
November 23rd, 2007 at 8:16 pm
It never knew what hit it, did it?
November 23rd, 2007 at 9:23 pm
I thought asparagus season was in the spring - make sure the game wardens don’t catch you!
November 23rd, 2007 at 9:41 pm
The asparagus looks truly terrified and paralyzed with fear - job well done.
November 23rd, 2007 at 11:53 pm
Well and truly blanched!
November 24th, 2007 at 12:14 am
Nice. The husband comes from hunter stock and got a good chuckle out of that one. Happy Post-Turkey Day!
November 24th, 2007 at 12:22 pm
I was wondering what happens to the asparagus.
heehee. too funny.
November 24th, 2007 at 1:22 pm
Ah, Texas…
November 24th, 2007 at 1:35 pm
Geez- What would he do if you asked him to carve a turkey or whip the potatoes?!
November 24th, 2007 at 1:47 pm
lol!
November 25th, 2007 at 9:12 am
And you’re supposed to keep your eyes on the target - bad Dan.
November 25th, 2007 at 5:28 pm
I bet his method imparts a nice smoky flavor.