Peel and blanch asparagus, drain and set aside
Cook asparagus in large saute pan in
Snap off tough ends of asparagus& cook in your favourite manner (
Remove tough ends from asparagus spears. Bring 2-3\" of water to a boil.
Drop in asparagus and cook 1 minute.
Drain and plunge into ICE COLD water immediately to cool quickly.
Put asparagus into a zip top bag with the remainder of the ingredients.
Marinate overnight.
Melt 2 tablespoons butter in a skillet over medium-low heat. Cook asparagus in melted butter, stirring a few times, until tender, 6 to 8 minutes.
Drizzle honey over the asparagus and stir to coat; season with garlic powder and cayenne pepper.
b>asparagus. Add a grind or two of black pepper and a good
ll sides.
Trim your asparagus so that it fits the
repare the rest of the recipe.
Combine the white wine
To roast the asparagus: Place the asparagus in a large bowl, drizzle
NOTE - orginal recipe did not give ounce measurements
inse and dry asparagus - hold a stick of asparagus between your fingers
wl.
Cut the remaining asparagus stems into rough 2cm
Trim tougher ends off asparagus. Cut stalks crosswise into 2-
nd briefly blanch the asparagus. Drain, put the asparagus in a bowl
he tough stems of the asparagus, wash well and pat dry
Trim the Asparagus: You can do this by
ool.
Meanwhile, slice asparagus on the bias into 1
an once.
Add the asparagus to the pan with the
he bottoms off of the Asparagus, then Blanch in boiling, salted
roil.
Thaw and drain asparagus. Combine asparagus with cream cheese in