Quote:
Originally Posted by Sparrow
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I've often wondered about this, so thanks. I can smell, and produce, it. I know this because asparagus is quite often eaten in this house, in the form of a nice cut of steak, a few spears of asparagus, and a par-cooked jacket potato, all seasoned a bit with salt and pepper and chucked on the barby. It's probably the meal we eat the most often (a bit of Dijonnaise on the side, and some butter on the spud).
Cheers,
Marc