
I am talking about asparagus and will get to the horses later.
If you are a snapper you snap off the ends and if you are a snipper you cut them where you think they stop being fibrous and where they start being succulent. I'm a snapper. How about you?
Here's a recipe which is more like a protocol than a recipe, I'll get back to the horses after that.
Ingredients
Bunch of asparagus
streaky bacon
evo (extra virgin you know the rest)
Grill
Snap asparagus until they are succulent
Wrap in streaky bacon
Drizzle over evo
Grill
How long? Not that long, just trust your nose, they will smell done and it isn't very long at all. Do not leave the kitchen to play guitar, write your blog or practise belly dancing or you will miss it.
The horses are from Helensville and are charming and were not at all involved in the Melbourne Cup. They look a bit fey but are just playing hard to get. When you do get them they have velvety noses and smell gorgeous.
Prize for name for the asparagus protocol.