Recipe for Borovan

Still Life of Borovan by Mellen
    Instructions:
  1. Wash and cut 5 raw asparagus stalks into 2 inch pieces. Fill a small pan with water and add asparagus. Heat on medium temperature and bring to a boil. Add honey and let simmer for 5 minutes.
  2. In a separate pan, heat up milk on low heat and add chocolate. Stir until melted and well blended. Add cinnamon and nutmeg. Turn off as steam starts to rise.
  3. Remove asparagus from heat. Drain the asparagus and set aside for dinner later. Add the asparagus and honey water blend to milk and chocolate blend. Stir a few times and add mixture to cup. Add remaining asparagus stalk to cup.