[mk_page_section bg_color="#211551" bg_stretch="true" min_height="20" padding_top="0" padding_bottom="0" sidebar="sidebar-1"][vc_column][mk_fancy_title strip_tags="true" tag_name="h1" color="#d6a461" size="25" line_height="50" margin_top="20" margin_bottom="0" font_family="Palatino Linotype, Book Antiqua, Palatino, serif" font_type="safefont" align="right"]PERFECT STEAMED ASPARAGUS[/mk_fancy_title][mk_fancy_title strip_tags="true" tag_name="h3" color="#ffffff" size="12" line_height="50" letter_spacing="2" margin_bottom="0" font_family="Open+Sans" font_type="google" align="right"]HOME &gt;&gt; <strong>TASTEBUZZ</strong>[/mk_fancy_title][/vc_column][/mk_page_section][vc_row][/vc_row][vc_column][/vc_column][vc_empty_space height="15px"][mk_tooltip text="Taste Buzz Archive" tooltip_text="Click to visit Taste Buzz Archive" href="https://strategic.events/tastebuzz/"][vc_empty_space height="15px"][vc_single_image image="7836" img_size="medium" onclick="custom_link" css_animation="appear" link="https://strategic.events/tastebuzz/"][mk_image src="https://strategic.events/wp-content/uploads/2018/03/lemon-thyme-cookies.jpg" image_size="full"][vc_empty_space height="15px"][vc_column_text css=".vc_custom_1524753477647{margin-bottom: 0px !important;}"]
<h3 style="text-align: left;"><span style="color: #000000;">For over 16 years, MC has designed clever, useful, affordable kitchen gadgets, making him the kitchen guy that America trusts. His latest cookbook, “Easy Everyday Favorites.” sold over 20,000 copies, and we have one to share! We reached out to MarkCharles, who shared one of his favorite recipes that can be cooked in the fourth burner pot. This asparagus with ‘hurry up hollandaise’ promises to be in an upcoming cookbook, but we got it first!</span></h3>
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<h2><span style="color: #000000;">Perfect Steamed Asparagus</span></h2>
<p style="text-align: left;"><span style="color: #000000;">INSTRUCTIONS</span></p>
<p style="text-align: left;"><span style="color: #000000;">Snap off the tough ends of the asparagus spears. Add water to The Kuhn Rikon 11 Cup S/S 4th Burner Pot with Basket; the water should not touch the bottom of the insert. Bring the water to a boil and add the asparagus to the steamer basket. Steam, uncovered, for 5 minutes.</span></p>
<p style="text-align: left;"><span style="color: #000000;">Cover and steam for 3 to 5 minutes longer or until tender-crisp, checking occasionally for the desired degree of doneness.</span></p>
<p style="text-align: left;"><span style="color: #000000;">Serve with Hurry-Up Hollandaise.</span></p>
<p style="text-align: left;"><span style="color: #000000;"><strong>Hurry-Up Hollandaise</strong></span></p>
<p style="text-align: left;"><span style="color: #000000;">INGREDIENTS</span></p>
<p style="text-align: left;"><span style="color: #000000;">½ Cup low-fat mayonnaise</span>
<span style="color: #000000;">½ Cup reduced-fat sour cream</span>
<span style="color: #000000;">1 to 1½ Tablespoons Dijon mustard</span>
<span style="color: #000000;">1 Tablespoon lemon juice</span>
<span style="color: #000000;">1/8 Teaspoon paprika</span></p>
[/vc_column_text][vc_column_text css=".vc_custom_1522757179888{margin-bottom: 0px !important;}"]<span style="color: #000000;">INSTRUCTIONS</span>

<span style="color: #000000;">Preheat oven to 350 degrees. </span>
<span style="color: #000000;">Beat the butter in a medium mixing bowl on med/high speed for 30 seconds. </span>
<span style="color: #000000;">Add 1/4 cup granulated sugar until combined. </span>
<span style="color: #000000;">Beat in thyme, lemon peel, lemon juice, and cardamom plus as much of the flour as you can with the mixer. </span>
<span style="color: #000000;">Stir in any remaining flour with a wooden spoon. Knead until smooth; form mixture into a ball.</span>
<span style="color: #000000;">Divide dough into 3 equal portions. </span>
<span style="color: #000000;">On a lightly floured surface, roll each portion into a 6x4 1/2-inch rectangle (about 1/4 inch thick.)</span>
<span style="color: #000000;">Cut dough into 1 1/2-inch squares with a scalloped-edge pastry wheel. </span>
<span style="color: #000000;">Sprinkle cutouts with coarse sugar. </span>
<span style="color: #000000;">Place on ungreased cookie sheets.</span>
<span style="color: #000000;">Bake in preheated oven for 12 to 15 minutes or until edges are just lightly brown. </span>
<span style="color: #000000;">Transfer to wire racks to cool. Makes 36 cookies.</span>[/vc_column_text][vc_empty_space height="15px"]