Asparagus


Wash the asparagus and peel very carefully the stalks to get rid of the fibres.

If you have young and tender asparagus you can steam them for ten minutes.

If not, the proper cooking method is to put the asparagus in a fin high pan (special for asparagus) and put 3 inch of water.
When boiling put the asparagus (they should be standing in the water, stalks at the bottom). Let it cook for 8 min until the tips are tender.
It is the best way to cook the stalk while steaming the tips.

If like me you don’t have a special pan, you can boil the asparagus.
Fill half of a large pan with water and add one tbsp of salt and bring to a boil.
Add the asparagus and cover until it boils again. Uncover and cook for 5 to 8 minutes. Sieve and serve

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2 Responses to “Asparagus”

  1. Together, mint peas, hollandaise sauce and asparagus « Experiments in dessertarian cooking Says:

    […] Quick evening meal -Mint peas -Hollandaise sauce -Rice -Lens and red beans burger -Asparagus […]

  2. Love letter, leftover lunchbox « Experiments in dessertarian cooking Says:

    […] -Asparagus -Hollandaise sauce -Mint peas -Courgette and potato sauté -Lens and beans burger -Rice […]


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