Bring water to a boil in the double boiler and add the asparagus which you’ve snapped at the vulnerable points on the stem and skimmed a bit of rough stem off with a carrot peeler. Steam the asparagus JUST until it smells good, and is bright green, if you like it to have a little bite, and longer if you like it soft. Remove to a nice pretty place and set aside alongside the potatoes and beans.
Now you can go about your business telling your daughter how wonderful she was on Sports Day and cleaning the litterbox, until about 10 minutes before you’re ready to eat.Print This Post
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2 cloves garlic
2 tbsps olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Here’s the fun part, if you’re at all OCD. You roll the lemon around on the counter, which for some reason makes it give more juice. Then with a sharp paring knife, peel it all round, leaving no pith (I just can’t stand that word. But it’s not as bad as “moist”.) Then very carefully section the lemon, taking care to discard seeds. The sections will look like tiny pale mandarin orange sections as you get in a can.
Peel the garlic and chop it right with the lemon sections which you have sprinkled with salt. It will become a kind of liquidy paste finally. Scoop this with the flat of your knife into a nice small bowl. Gradually whisk in the olive oil and watch it emulsify. Then whisk in the vinegar and mustard. Dress the lamb’s lettuce just at the last moment before eating, because the leaves are so delicate and will absorb the dressing right away.read the rest of this recipe