May 14, 2012
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(written 16 January 2013)
When Lori asked me recently how to prepare white asparagus (because she had bought some and wasn't sure how to prepare them) I decided that it was time for a Facebook tutorial. So tonight, after work, I prepared white asparagus according to the traditional Limburg recipe and while doing so I took seven pictures (the above is the last in the series) showing any stage between raw asparagus and asparagus ready to eat. Immediately the series provoked some comments on Facebook from others who thought the proper way to prepare white asparagus was with ham. Nope. The way shown in the picture above is the one and only right one. No ham but just chopped up boiled egg and some herbs, together with melted butter. Delicious!
In other news today, I sent a reply mail to Andy saying how great it would be if they would visit Amsterdam at the end of June but that there will be another guest staying here as well at that time... We'll have to see how it will work out but it seems certain that I will have Glaswegian visitors soon so that is great!
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