My mother loved asperguts. Even to the point where she would sometimes buy… and serve… the canned version. It WAS better than canned spinach (an extremely low bar). But we did get fresh, at the grocery store, “in season”… which she cooked until it had the texture of the canned stuff. Blch. But she also kept the “trimmed ends” aside and would cut them into thin rounds and put them with milk, salt and pepper into the pan in which she’d just fried some onions in butter, then simmer until they were al dente. THAT was delicious. I never asked her why she boiled the “good parts” to death, but once out of her house, began to cook it until just … right. I also like it real well when it is coated in EVOO and a little lemon juice, then roasted until the tips are … just … barely crunchy, Ahhh.
July 31, 2013