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"For the best asparagus, I try to get the thickest possible asparagus, very firm, especially with a tight head like the bud of a flower, rather than open, which would indicate that it is older.
It also contains a solid amount of folate, potassium, and vitamin C, and it has a decent amount of water in it. Per 100 grams: 14 calories, 3 g carbs, 1 g net carbs, 1.6 g fiber, 0.2 g fat, 0.7 g ...
1 tablespoon of butter. 1/2 cup of sliced strawberries. Morning snack (283 calories) 1 medium apple. 2 tablespoons peanut butter. Lunch (508 calories) 3 oz. rotisserie chicken. Shredded romaine ...
Hollandaise – Vinegar, crushed peppercorns, butter, egg yolks and lemon juice. [36] Lyonnaise – Fried onions with white wine and vinegar reduced and mixed with demi-glace. [37] Mayonnaise – Egg yolks with vinegar or lemon juice, beaten with oil. [37] Nantua – Diced vegetables, butter, fish stock, white wine, cognac and tomatoes. [38]
"Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose; Brasil sauce – mayonnaise with pureed pineapple, tomato and spices [4]
Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside. Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus.
Jacques Pépin's Asparagus in Butter Sauce Ingredients. 10 fat asparagus spears with tight heads. ¼ cup water. ¼ teaspoon salt. ¼ teaspoon freshly ground black pepper
Asparagus acutifolius, common name wild asparagus, is an evergreen perennial plant belonging to the genus Asparagus.The specific epithet, acutifolius, meaning "thorny leaves", is derived from Latin acutus (pointed, acute), and -folius (-leaved), and refers to the characteristic shape of the leaves, a quite common feature in the typical plants of the Mediterranean.