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Tall pot with basket — steam asparagus upright, blanch pasta
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
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Tall pot with basket — steam asparagus upright, blanch pasta
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
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Combine first 6 ingredients, stirring well. Cover and chill at least 2 hours. Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired. Place asparagus in a small amount of boiling water. Cover, reduce heat, and cook 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Cover and chill. To serve, place asparagus on a serving platter. Top with sauce, and sprinkle with chives. Tip: Drizzle crisp-tender asparagus spears with a garlicky cream sauce and top with a sprinkling of fragrant snipped chives.