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Old 12-02-2007, 01:47 PM   #3
jtammy
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Join Date: Feb 2006
Location: Mississippi
Posts: 2,496

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Height: 5' 9"

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For the garlic I usually slice off the botton of the clove and then peel the skin off. I love roasted garlic so I use almost the entire bulb when I'm roasting garlic and asparagus together. For the asparagus, I break off the bottom woody bit. If you bend it, it will naturally break where the woody part meets the tender part. I find that much easier than trying to decide where to trim it. Occasionally I save the woody bit for soup broth but not always. Usually, I take time to remove the scales, but if I'm really rushed for time, I may not. Wash them good and then I spread them on a cookie sheet lined with foil and spritz them with olive oil, flip them and spritz them again on the other side, then salt and cook. I love roasted asparagus and garlic! YUM!!
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