This is the way vegetables are supposed to look: bright, enticing and delicious.
Stacy Springer shares the easy way to cook your veggies.
1 Bunch Asparagus, washed and ends trimmed
½ tsp Fresh Thyme, minced
1 TBS Kosher Salt
4 Quarts Boiling Water
6-8 Fresh Strawberries, thinly sliced
¼ Cup Bacon, chopped, cooked and removed from excess grease
1 TBS Butter
Add salt to pot of water to season and bring to boil faster.
Once boiling add in asparagus, cook for 90 seconds
Remove asparagus and put into ice water for a couple minutes to stop them from continuing to cook.
Pull Asparagus from ice water bath and dry in colander or on a towel.
Cover and refrigerate for up to a week for later use or if using now, toss in pan with butter, herbs, strawberries and bacon.
Season with a pinch of salt and pepper to your liking.
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