Next to brussels sprouts, asparagus is my favorite vegetable. Look for slender, firm stalks with closed spear tips. Prepare by rinsing under cold water, and snapping the stems off where they naturally break. Save the unused portions for your vegetable stock.
Recipe: http://www.momspantrykitchen.com/roasted-asparagus-with-balsamic-browned-butter.html
Pin it: https://www.pinterest.com/pin/238198267770128051/
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