Miso is a crazy addition to braise cabbage. I used the same mix into the glazing for the pork to avoid competing tastes. Delicious.
this post was submitted on 19 May 2026
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Maaan, I was scrolling way too fast and misread that as "pureed pork". 😅🤢
Also, those asparagus look sumptuous!
Yeah not sure about pureed pork xD I tried to pureed a few veggies but meat puree sounds... wrong... as long as I have teeths I guess.
I'm new to asparagus - I wish I tried them way earlier that's absolutely delicious. Especially the green ones.
Caseless Rinderwurst is "an acquired taste", but I wasn't old enough to get a vote, back in the day. 😅
Re: asparagus, I'm a huge fan and love to prepare it simply, to let it really shine.
Snap the bottom sections off by hand-testing their break-points. (You can cut them afterward, if you prefer clean ends, but refrigerating them first can help keep those snapped edges crisp)
Zest and then juice a lemon and set aside.
Set your skillet/pan on High/Mid-high.
Bring ~1tsp/lb of a light oil (eg. veg, rapeseed, etc., not "olive") close to its smoke point. (pay attn, don't burn it, it can ignite!)
Add prepped asparagus (1.↑) to oil in pan and don't move them (need that Maillard reaction)
Season w/ salt & pepper (kosher & cracked are my pref.)
Watch for a toasted, delicious crust forming on their pan-sides. (eyeball it, don't meddle)
Use tongs (spatula if you're brave/confident, or just roll them 180° if you're unsure) to turn them to their opposite sides
sprinkle with lemon zest to taste (I add chili flake here) and wait for that sear again.
Remove from pan, and let rest on cooling rack for a couple minutes only (they're less delicious when cold, but still amazing)
If you're feeling froggy and aren't trying to plate rapidly for a slew of guests, now's a great moment to whip up a quick pan sauce (browned butter, herbed crême, white wine reduction, etc.) to drizzle over them during plating —otherwise, just plate and spritz lemon juice to finish.
Your toilet's gonna smell suuuper loud afterward (why, asparagus, why?), but it's worth it. 🥰
no blanching needed in your recipe then?
Nah, blanching asparagus is mostly a holdover from catering SoP when it's par-cooked first, fridged until day-of, and then seared for looks before being plated/pkgd & held at temp for service.
You can blanch yours, if that's your preference, but they'll lose that brightened snap to their structure and the thinner stalks (=/< ⌀5mm) risk just degrading into mush in the pan or on the plates. I'm not here to judge fellow anons' varied and unknowable palates. Just the facts. 😁