Calling All Asparagus-Lovers To The Table!
Either you like asparagus, or you don’t. That is the way it is with a lot of veggies, such as cooked carrots, beets and Brussels sprouts. But even if you are a die-hard “I’ll NEVER eat THAT!” kind of person, you need to know that your entire body changes out all of its cells over the course of 7 years, so you quite literally are not the same person you used to be!
Don’t let that new bit of knowledge alarm you. It has been a routine part of how your body functions for your entire life, and has been working just fine to keep you alive and ticking without you even being aware of it. Here’s the really interesting aspect of this fact of your body replenishing itself: as your body changes, so do your tastes.
You may have deeply ingrained childhood memories of being force-fed asparagus under dire threats from your parents. Maybe you quietly slipped it off your plate and fed it to the family dog when nobody was looking. Dogs will eat anything!
But you are grown now and your entire body is different. The only thing holding your back from trying Lyuba’s delicious cheesy, creamy asparagus recipe is your self-limiting belief. Be brave. Try it. You just might surprise yourself!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: If you are new to asparagus, be aware that the tips are the most tender and flavorful part. Bend the stalk until it breaks. Discard the pithy stem end and cut what remains in half. Save the bottom part, blanch it in boiling water (2 minutes for pencil-thick stalks, 3 minutes for medium-sized stalks and 4 minutes for stalks that are ½-inch in diameter or more) and freeze it for use in soups or stews. Blanching destroys the harmful enzymes and bacteria that would turn it to mush in your freezer. Now just use those remaining tender tips in this recipe.
Recipe courtesy of Lyuba at Will Cook For Smiles, image courtesy of Key Ingredient
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