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To prepare asparagus, rinse stalks well in cold water. Snap off the stalk ends as far down as they will easily break when gently bent, or cut off the tough white portion. If stalks are large, use a vegetable peeler to gently peel the tough area of the stalk from the end to just below the tip. If tips are large, scrape off scales with a knife.
In a heavy saucepan or skillet, melt sugar over medium-heat, about 10 minutes. Do not stir.…
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In a mixing bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually…
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