Originally Posted by indesertum
what'd you do for the sauce on the asparagus dish?
Originally Posted by itsstillmatt
Thanks. It's just brown chicken stock reduced with some olive oil.
The best, imo, is just to save the extra jus you have from roasting a chicken and use that on many different things. Instead of pouring it all on the platter or plate, put it in a little bowl, or sauceboat, and spoon on as much as you want. Then freeze the excess in ice cube trays. You don't get a lot, but you don't need a lot either.
Originally Posted by fritzl
with green asparagus it's just for the show/aesthetics. just like manton said and if it's of good quality, you don't even have to chop the ends, imo.
Well, it looks better and the texture is a bit better. Even if white is worse, green asparagus skin is fibrous, so if you don't like that... Anyway, I do it because that is how I was taught, which is the answer to almost every question like that.