793
and Walnut Pesto, 710
Asiago cheese, flavor of, and best uses for, 718–19
Asparagus
about, 426–27
Braised, 445, 445
Broiled, with Parmesan Bread Crumbs, 457, 457
choosing, 426
colors and sizes, 756
cooking techniques, 407
digested, effect on urine odor, 457
Micro-Steamed, with Hollandaise or Mayonnaise, 424
Micro-Steamed, with Poached Egg and Walnut
Vinaigrette, 424, 425
micro-steaming, 423
Pasta with Garlic and Lots of Vegetables, 686–87
peeling, 428
preparing, for chopped salads, 835
preparing, for omelets, 130
preparing, for soups, 190
Salad with Toasted Almonds and Goat Cheese, 782, 782
Shallot, and Goat Cheese Omelet, Diner-Style, 126–27
Spring Vegetable Risotto, 755, 755–57
Spring Vegetable Salad, 783, 783–84
storing, 428
thickness of the stalk, 427
trimming woody ends, 427–28, 428
white, flavor of, 756
Avocado oil, smoke point of, 861
Avocados