Last night, I tried a new way to prepare asparagus, as seen on the new site Gilt Taste. I peeled the asparagus, marinated them in a mixture of sugar and salt, and then poached them in a shallow pan full of butter and olive oil, with a few cloves of garlic thrown in for good measure.
Husband was not impressed, but my children lapped them up. Saved the butter/oil mixture for saute goodness later this weekend.
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