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Friday, 1 February 2013


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Hot asparagus is usually served with melted butter or hollandaise, cold asparagus with vinaigrette. Unless asparagus is a vegetable accompaniment to a dish, or covered in sauce, it should be eaten with the fingers. The asparagus spear should be picked up towards the end of the stem, dipped in any accompanying sauce and lowered into the mouth, bite by bite. There's no need to chew through the tough, woody ends of the stems; they should be left neatly on the side of the plate.


Avoid turning over your fork and using it as a scoop; instead, squash the peas on to the back of the fork. Utilise any aids on your plate, such as mashed potato. Scoop with an upturned fork in more casual or solitary situations.


The leaves of an artichoke should be peeled off one by one, starting with the outer leaves. Hold each leaf by its pointy tip and dip the base in the butter or sauce. Eat just the tender, rounded base of each leaf, and leave the rest. Place discarded leaves on the side of the plate. When you reach the centre, the smaller leaves and hairy choke can be cut away to reveal the heart. This is cut into pieces and eaten with a knife and fork.

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