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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.
Glazing and Decorating. Spread Confectioners’ Sugar Glaze over cookies; let dry. Pipe…
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After the shrimp is deveined, cut the slit deeper into the shrimp but not all the way through,…
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