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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
Indoor pizza oven reaching 750F — Neapolitan pizza at home year-round
16-inch multi-fuel pizza oven — wood, charcoal, or gas, 950F
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
Indoor pizza oven reaching 750F — Neapolitan pizza at home year-round
16-inch multi-fuel pizza oven — wood, charcoal, or gas, 950F
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Melt butter in a small saucepan; spoon off the white foam that rises to the surface to clarify the butter. Cook slowly to a deep golden brown. Snap the asparagus and peel the lower part of each spear with a vegetable peeler or small sharp knife. Place the asparagus in a 10 to 12-inch skillet or saute pan. Add water to barely cover it and sprinkle with 1/4 teaspoon salt. Gently boil the asparagus, uncovered, until it is tender-crisp when pierced with the tip of a small sharp knife, about 5 minutes. Drain and refresh the asparagus under cold water. Drain the spears on paper towels and dry them thoroughly.