Miso is a crazy addition to braise cabbage. I used the same mix into the glazing for the pork to avoid competing tastes. Delicious.
Miso is a crazy addition to braise cabbage. I used the same mix into the glazing for the pork to avoid competing tastes. Delicious.
no blanching needed in your recipe then?
Nah, blanching asparagus is mostly a holdover from catering SoP when it’s par-cooked first, fridged until day-of, and then seared for looks before being plated/pkgd & held at temp for service.
You can blanch yours, if that’s your preference, but they’ll lose that brightened snap to their structure and the thinner stalks (=/< ⌀5mm) risk just degrading into mush in the pan or on the plates. I’m not here to judge fellow anons’ varied and unknowable palates. Just the facts. 😁