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The 1990s had the Spears and Aguileras.
Cut the spears into 2 3cm lengths.
Bake the spears for 5-7 minutes.
A machine cut the spears to a uniform 8.6 inches.
Those were holograms, the spears went right through".
The spears, though, are aimed in very different directions.
The spears need just enough heat to soften the outer layer -- when you saut the spears caramelize lightly (don't let them get crisp), and they never get floppy.
Whether the spears are thick or thin, the woody ends should be cut off and discarded before the spears are boiled.
Turn frequently and cook until the spears are crisp-tender, about 8 minutes.
The thicker the spears the better, because they tend to be fibrous and must be peeled.
After the Spears experience, Alcorn was clearly ready for any kind of change.
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