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Foundational understanding of the four elements of good cooking
Tall pot with basket — steam asparagus upright, blanch pasta
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fire-roasted peppers — romesco, muhammara, stuffing, purees
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Foundational understanding of the four elements of good cooking
Tall pot with basket — steam asparagus upright, blanch pasta
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fire-roasted peppers — romesco, muhammara, stuffing, purees
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Peel 1 1/2 pounds of the asparagus; reserve the peelings. In a blender, combine the trimmings and peelings with the remaining 1/2 pound of unpeeled asparagus and 1/2 cup of water and puree until smooth. Strain the asparagus juice through a sieve into a medium bowl. In a large skillet, heat the oil. Add the peeled asparagus and season with salt. Cook over moderate heat until lightly golden on the bottom, about 2 minutes. Turn the asparagus and add the butter and asparagus juice. Cover and cook over moderate heat until the asparagus are just tender, 2 to 3 minutes. Using tongs, transfer to a serving platter. Whisk the maple syrup and sherry vinegar into the juice in the skillet and season with salt. Spoon the sauce over the asparagus, top with almonds and serve.