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#11 |
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Dates Join Date: Nov 2009
Location: So proud to be a Pittsburgher
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I drag out the oringinal george foreman, mine is white. I think the originals all were.
I spray the bottom slots with extra virgin olive oil (a good fat for your heart) Oh, plug in george. then i lay one asparagas spear per slot, top of spear to top of grill. I don't care if the bottom parts cook, i'll be cutting them off. I grind fresh ground pepper over them...then I close the lid. I cook until el-dante. You'll know this when they turn bright green. I slide them off, onto a dish to cool. repeat if you want to cook them all up, thats what I do. Then i can eat them cold, they are good cold, or i can put them into green smoothies.
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