(just because snapshots is too long to type every day…)
I had some asparagus that I needed to use up today – so what’s better than fresh asparagus sautéed in butter until cripsy, topped with grated parmesan? Not much.
Also, a tip I just learned from Sorted Food is to peel the bottom parts of the asparagus before cooking. No more tough ends that you can’t chew! Life changing! (sort of.)