Wednesday, May 30, 2007

How to Charcook Aparagus

Fill bottom of pot with water.

Put steamer in.

Put asparagus in.

Put on stove, turn knob to "medium low".

Leave kitchen and forget about it.

When you happen to come back to kitchen hours later, the asparagus will be perfectly crisp and black.

Serve.


7 comments:

wheatgerm said...

sounds good

Anonymous said...

I think in New Orleans they serve a dish that is some kind of "blackened" fish. Maybe your blackened asparagus could be the side dish.
Honjii

Taylor Blue said...

Is that for real??? I can't believe I have been cooking like this for years...my favorite is really dry chicken...I am amazing!

Anonymous said...

The key to when the asparagus is done is the smell that wafts from the kitchen-right? Too bad the pot has to be clandesinely discarded (what me scrub with creme of tartar?) When DH dines out he misses the char taste telling me everything is too rare. Success????? or failure?

Jhet said...

I once did that with a pan that had a little sauce in it. I turned the flame all the way to low instead of off. Walked away, ate dinner, put the dishes in the sink and...went to bed. Woke up the next morning and that is when I noticed the fire was still on and the pan still on the stove. Scary really.

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