The search for the perfect salad – one packed with flavour and interest – may have peaked with this tangy-crunchy roast veg and asparagus number Beyond friendship, love and good health, often what I really
I was noodling vegetables using a knife and a peeler long before spiralizers came on the scene or pre-cut zoodles could be found in the grocery store, and I am thrilled that they are so popular now. But
Risotto is probably one of those dishes you only order when you’re out. That means you’re at the chef’s mercy. Does she know to keep all the liquids warm? Will she toast the little grains of rice beforehand?
Cut off the asparagus tips (reserving them); then, using a sharp vegetable peeler, and holding each spear by its woody ends against a cutting board, peel the stalks into long, thin strips. Discard the
I’m scouring the flat upper surface of the knee-high, gray-brown mound of soil for the tiny undulations that might indicate a spear of white asparagus trying to break through. Standing next to me, Lukasz