tag:blogger.com,1999:blog-2886550030061459124.post6964511356971085939..comments2023-11-03T02:00:37.101-07:00Comments on A funny thing happened on the way to the scale: Strange things are poking out of the groundDihttp://www.blogger.com/profile/04694756762570280051noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2886550030061459124.post-13144531812972142692012-03-19T09:18:25.757-07:002012-03-19T09:18:25.757-07:00I think the reason I like asparagus done this way ...I think the reason I like asparagus done this way is that it still has some crunch and it does not have that funny sort of sulphur taste that happens when it is cooked in other ways. Blanched veggies maintain their vibrant color, and make nice additions to salads. You can use this method for green beans, peas, broccoli, cauliflower and a few others- looks really pretty in a pasta salad and brings out the flavor much more than raw.Dihttps://www.blogger.com/profile/04694756762570280051noreply@blogger.comtag:blogger.com,1999:blog-2886550030061459124.post-68099368087528372272012-03-19T07:41:07.232-07:002012-03-19T07:41:07.232-07:00I have never tried blanched veggies OR cold aspara...I have never tried blanched veggies OR cold asparagus. I may have to try both of those this week. :)Jeremy Logsdonhttps://www.blogger.com/profile/03584717666895435125noreply@blogger.com