make good

R is somehow, miraculously, really into green vegetables lately - broccoli, zucchini, peas. Whenever I have a salad in front of her, she begs for a bite of my lettuce! Needless to say, we've been cooking a lot of asparagus around here and I recently learned a great trick for getting rid of the tough, woody base. Instead of trimming off the ends with a knife, gently bend the stalks, with one hand at the base and the other at the tip, it will naturally break right at the point where it becomes tender, leaving the woody base behind. Brilliant, right? Not to mention really fun.