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    • This is what they look like today, after air drying for a day. The sweats!! Grrrrr...

      2 cups puree (~550g) (I used frozen strawberries, unstrained, with 10% sugar added) 3 cups sugar (675g) 2 - 3oz packs of Certo Liquid Pectin 2 Tablespoons of Lemon juice  
      Heat puree to 140 F Add sugar and heat to 235 F Add liquid pectin and boil for 1 minute Take off heat, add lemon juic Cast in pan
    • Like many who have contributed to this thread over the past decade, I have been nursing a jar of vanilla for several years, started back in the good old days when a pound of perfectly serviceable beans could be had for sub-$20. A few weeks ago I happened on a forgotten stash of those beans, which I was even happier to discover were still vacuum sealed. Recently I came across an article about infusing vanilla in the pressure cooker so I decided to give it a shot. I filled 5 eight-ounce mason jars with 20 grams each of chopped fresh beans and beans fished out of my working bottle, then added 60ml each of cheap vodka and everclear. An hour in the Instant Pot at high pressure, natural release, resulted in a lovely dark, nicely perfumed infusion - has a fairly sharp alcohol aroma and flavor,  but less than I expected. Definitely a great way to jumpstart a batch. For comparison, below is a photo of the bottle into which I dumped a bunch of the  used beans and equal amounts of vodka and everclear just now; the pressure cooked batch; and the bottle that has been brewing in my basement since sometime in the late oughts. The lighting is not the best, but the color of the pressure cooked bottle is virtually indistinguishable from the legacy bottle.

    • This is an asparagus appetizer dish I did for Easter.  Simple blanched asparagus with sliced cucumber, then some lox-style salmon.  Lemon mayonnaise dressing.  The little pastry in the upper right corner is a savory gougere made with parmesan and then filled with a smoked salmon mouse.  Without the asparagus it would be pretty bland.
    • Inspired by @liuzhou, asparagus spears wrapped in phyllo.

      Rather decadent.  Served with the Preserved Lemon Aioli from Shaya which is nice but I should have trusted myself and used less extra virgin olive oil.  At 1:1 extra virgin olive oil:canola oil, it's a little heavy tasting.
      I'd say these stalks are medium sized and they were nicely cooked in the time it took the phyllo to brown. For super thin spears, you can wrap 2 or 3 together.  Big thick ones could be blanched but I think there's room to cook them longer in the oven without resorting to that.
      I cooked these in the CSO at 350°F (mine seems to run a bit hot) on convection bake for 12 min, then turned them and baked 3 min more.  
    • My favorite asparagus dish of this spring is the Raw Asparagus Salad with Breadcrumbs, Walnuts & Mint from Six Seasons. The header notes say to make this dish with the first pristine spears of spring asparagus, before you do any cooked dishes. The recipe is available online here.

      I like the way the asparagus spears are sliced thinly, at a sharp angle and I seem to be using that method of cutting them a lot lately.
      Today I made an asparagus riff on another Six Seasons recipe,  Pasta alla Gricia. That recipe is also available online, at this link.

      He calls for 4 oz of sugar snap peas/2 oz pasta/serving. I used the same proportions, but with asparagus......and added an egg.
      Here's another recent asparagus/egg combination, this time on an English muffin:

      Lastly, asparagus quesadillas from Nopalito: