(Though, it is still very delicious in that way.)
Turns out that asparagus can be cooked in less than a minute in the microwave, and then with just a hit of salt it's tolerable! I might even like it. Just a little. Also this makes it ridiculously easy to take and eat at the office.
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| Fun fact - a bunch of asparagus should be stored upright in water in your fridge, and my stemless wineglass just happened to be the right size! Also - the recipe on the tag was basically "cook and smother in cheese." No help. |
How to cook it: I took the asparagus to work in a tupperware-like container with a lid that snapped on. When I was ready to eat it, I just popped the top off, added about a tablespoon of water, set the top back on (w/o snapping it all the way shut) and microwaved it for about a minute on high. They came out so green and crisp!
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| The thing about asparagus, for me anyway, is that it looks so dull and drab before you cook it. Not very enticing. |
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| But just LOOK at how beautifully green these babies are now! YUM. |
Next up (soon!): KALE CHIPS. HOLY YUM, BATMAN.
