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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Korean traditional ginger tea blend — warming, medicinal, cold remedy
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Korean traditional ginger tea blend — warming, medicinal, cold remedy
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Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander giving a cool rinse. Transfer hot asparagus to serving platter. In a small bowl, whisk together orange marmalade, ginger, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts.