A Springtime Ode to Asparagus - No. 280
Rachel Phipps shares how to cook it in the microwave (gasp!) or eat it raw in a fabulous salad with lemon and toasted hazelnuts
I’m thrilled to welcome British food writer Rachel Phipps to Between the Layers today so she can tell us about her springtime obsession with asparagus and her mother Fiona’s unconventional microwave method of cooking asparagus, plus share that yummy salad recipe. Rachel write…
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