Step one: find a single asperagus that's the size of a sapling. Step two: Wrap in a cartouche Step three: Toss in a bucket of butter. Step four: Toss in the bin, make a reservation at Fallow.
I like it when asparagus season starts up. The Chinese restaurants will now have asparagus and beef with rice on their lunch menu. They blanche the asparagus before stir frying it. It's tasty.
Cover it with olive oil throw it on the barbecue with your favorite barbecue rub. Let it get a little crispy on the outside after you cut off the bottom inch and a half you’re set best asparagus you’ll ever have. You can also eat it with mayonnaise like a real professional.
Hey waiter I'll take a mouse sized portion of salmon with an equally miniature sized portion of asparagus, and a nice squirt of diarrhea right in the middle of the two.🤦🤦
I love doing big complicated recipes, but this seems overly fussy. I just trim a little bit off the end and then eat it. It won't kill you, and it tastes pretty good.
31 Comments
If I caught an employee calling his knives the names of girls, I'd… probably ask him to name mine. And then call security.
Can a peeler be used for that bottom peeling? 🤔
Took ages to peel a asparagus end? Just have someone 3D print a big ass pencil sharpener. Easy. Lol
Step one: find a single asperagus that's the size of a sapling.
Step two: Wrap in a cartouche
Step three: Toss in a bucket of butter.
Step four: Toss in the bin, make a reservation at Fallow.
I like it when asparagus season starts up. The Chinese restaurants will now have asparagus and beef with rice on their lunch menu. They blanche the asparagus before stir frying it. It's tasty.
Add some lemon and sea salt. Thank me later
That must be the daddy asparagus, and he's been juicing! Good Ness! Looks tasty af though😋
Yeah man I'm gonna be honest I'm just going to break them still. I don't have time for that as a home chef.
Ain't nobody got time for that!
How would you accomplish this for 80ppl?
Cover it with olive oil throw it on the barbecue with your favorite barbecue rub. Let it get a little crispy on the outside after you cut off the bottom inch and a half you’re set best asparagus you’ll ever have. You can also eat it with mayonnaise like a real professional.
So broccoli shouldn't be boiled either?
Bro my asparagus is so thin compared to those
I’m still snapping fam
I personally like it more cooked
Why does it taste good in a restaurant? Salt, fat and how we apply the salt and fat.
Hey waiter I'll take a mouse sized portion of salmon with an equally miniature sized portion of asparagus, and a nice squirt of diarrhea right in the middle of the two.🤦🤦
People like this make me wanna never eat in a restaurant again.
Its not about maximizing flavor, its about following trends
That better be course 1 of 2!!! I paid bloody $190
When i make asparagus i just do oil s&p then wack it on my grill for 3min depending on thickness rolling halfway thru done
Yeah just looking at how much work went into that asparagus trimming I can tell that's like, the new guy's job.
Put asparagus in pan with salt and butter… eat… no need for this pretentious shit
I’ll just waste some asparagus
That’s the worst asparagus I’ve seen. Four stalks?
Show us how your would deal with white asparagus please
"Any sharp knife will do"
Bros a private chef
There we are.
How bout NO
I love doing big complicated recipes, but this seems overly fussy. I just trim a little bit off the end and then eat it. It won't kill you, and it tastes pretty good.
That big and not boil it ? Oohh im not sure, i think its raw
That's pretty dope, but do you use this method for each order?