SharonT
Sous Chef
I had all the components ready for a fabulous asparagus salad ready today... toasted walnuts, boiled egg whites and egg yolks, feta cheese, and vinaigrette made with scallions, white wine vinegar and walnut oil.... then I cooked the asparagus - and in only 4 minutes the veg had cooked to a pulpy mess. I have cooked asparagus many, many times and have never had this happen. It looked fresh enough, though the tips were a little droopier than I would have liked, but it went from that to a slimy mess in 4 minutes. Can you ken it?