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Hot Tips
Choosing and prepping asparagus
Choose asparagus with tight, well-formed heads and avoid any with thin woody, dry and dirty stems. Snap off the woody end of the asparagus by holding the spear in the middle and bend the bottom until it finds its natural snapping point. Discard the woody ends, or use in a stock.
Glossary
Porcini Mushrooms
Dried mushrooms. Usually re-hydrated before use by soaking in boiling water.
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