Asparagus in garlic butter

Asparagus is generally served simply boiled especially in dishes like Egg Benedict.

I like to serve my asparagus simple and fuss free.

When choosing asparagus, it's better to choose a slim one rather than thick bodied ones. These are more tender thus you have more to serve. Rinse them in water and snap the ends of too 'old' asparagus away so only the tender ones remained.

Ingredients

1 lb asparagus
2 tbsp salted butter
4 cloves garlic
3 tsp salt

Put a pot of water to boil. Once it's boiling add in 2 tsp of salt. Wait until it boils again and then put all the asparagus in at one go. Cover the pot and let it boil for around 3-4 mins.

While waiting, mince the garlic and cut butter 1/8 inches. Put these into a mixing bowl. Once asparagus are done sieve them (throw the water away) and pour into the mixing bowl. Mix using spatula.

Once thoroughly mixed you can sprinkle the remaining 1 tsp salt on top for extra taste or omit as you like. Serve with any meat dish. :)

Carrot Cake fr Chef John.

This recipe is from Chef John's carrot cake. There is a LOT of carrot cake recipes out there, but I just tweaked this recipe a bit to my own preference (both hubby and me have the diabetic genes so I reduced the sugar in frosting and cake as well as the oil as it was a bit too oily).


If you like it, all credits to Chef John. If you don't like it, go to Chef John's blog and try his version. It might be more to your liking. :)


2 cups all-purpose flour 
1 teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon ground ginger
1.5 cups sugar
1 cups vegetable oil
4 large eggs
1/4 cup melted butter
2 cups raw grated carrots
1 can (8 ounce) crushed pineapple, drained
1/2 cup chopped pecans
1/2 cup chopped walnuts

For the frosting:
1  cup unsalted butter, softened
2 8 ounces cream cheese, softened
1.5 tablespoon milk
1.5 tsp vanilla
2 1/2 cup powdered sugar

Preheat oven to 350 degrees F.

Whisk together the flour, salt, baking powder, baking soda, cinnamon, and ginger in a mixing bowl for a minute or two; reserve until needed.

In another mixing bowl, combine the sugar, oil, and eggs. Whisk until thoroughly combined. Whisk in the melted butter. Use a spatula to stir in the carrots, pineapple, and nuts. Stir in the flour mixture in two additions.

Scrape the batter into 2 greased 8 inches baking dish. Bake for about 40 minutes, or until the top springs back slightly when gently touched with your finger. Remove and allow to cool completely before frosting.


To make the frosting: Use an electric mixer to beat together the butter, cream cheese, milk, and vanilla until light and fluffy. Gradually beat in the powdered sugar to form a smooth frosting. Spread evenly over the cooled cake.


**note : 


If you want to layer your cake, after cake is cooled pop them into the fridge for about 30mins before cutting it. The chill helps with the frosting (crumbs) as well.


If you would like to learn how to ice (put frosting on a cake) I learn from Design Me a Cake and this is her video.


She also teach you how to layer (cut the cake into layers) here.