They see her as a Stepford Wife . . .
. . . or a money-hungry powerhouse.
Personally I could care less. She has a nice aesthetic and a wonderful taste. More than once she has done me well with a new recipe: like these asparagus with breadcrumbs and parmesan cheese. Now that spring has come and asparagus doesn't cost $6/lb (I won't pay more than $3/lb) I buy it as often as possible.
So I bought a pound and wasn't sure what to do with it. So I Googled"Martha Stewart Asparagus" and found this delicious recipe. Here is her original and below is how I altered it (slightly).
|I couldn't find the picture I took of the asparagus I cooked|
so I borrowed this one from here.
1 lb asparagus
2 cups panko bread crumbs
1-2 cups grated parmesan cheese
salt and pepper to taste
1. Snap ends of asparagus.
2. Mix bread crumbs, parmesan and salt/pepper
3. Lay asparagus down on baking sheet, sprinkle with breadcrumb mixture
4. Put into preheated over (450*) for 10-20 minutes (depending on the thickness of asparagus) - asparagus should be fork tender and the breadcrumb mixture should be golden brown.