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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Controlled pour dispenser — drizzle olive oil without glugging
Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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slice off the asparagus tips about 2" from the end. cut them into 1/2" pieces and reserve them. cut the remaining stalks into 1" pieces. heat the oil in a saucepan over medium heat. add the leeks and cook for 5 minutes, or until soft. add 1 1/2 cups of the stock, broth or water. stir in the dill if using and sliced asparagus. cook for 8 minutes. add the garlic and cook for 2 minutes, or until the asparagus is tender. remove from the heat and add the remaining 1/2 cup stock, broth or water. pour into a blender, 2 cups at a time, and process until pureed. return to the pot, add the reserved asparagus tips, and cook for 1 minute, or until hot throughout. divide among 4 bowls. top each portion with the nutmeg.