I recently learned about the art of "Shocking" vegetables from none other than my favorite magazine, Real Simple. With how often I eat vegetables, how I could not have known about this process for the perfection of vegetable cooking? I gave it a go the other night on a bunch of asparagus, and presto: Perfectly green, perfectly cooked, perfectly firm. I love it.
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| not my green beans, but a visual was needed. |
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