I like to think it appreciates it, though.
How did you do that asparagus? It looks perfect.
Thanks, I usually roast in the oven at about 425F. “Paint” the asparagus with olive oil, then heavily salt & pepper, using a cooling rack to hold them above a cookie sheet while they roast and turning after about 5-6 min. Sometimes I blow it, especially when they are too thick or too thin. However, looks like I nailed it last 4th :)
My wife gets much more consistent results pan steaming (water, salt, pepper, covered till done).
Awesome. I’m doing it your way :)