Braised Asparagus
This recipe offers a whole new spring temptation! If you cannot find white asparagus, use thick green asparagus stalks. If you are using white asparagus, peel off the outer skin, beginning with the leaves just under the tip, where grit may be hiding. Hold each stalk up to the light so you can be sure you’ve removed all of the tough skin. You may need to peel each stalk twice to be sure. Then, trim off the end of the stem.
