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.
Place ice cubes over the bottom of a 2-1/2- or 3-qt. bowl. Center a 1-1/2- or 1-qt. bowl on top…
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Pour cooled berry gelatin mixture over each poked cake layer to create a colorful effect.
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