Cooked asparagus
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ingredients
1 kg asparagus 50 g butter 1/4 KL sugar pcs salt
procedure
1.
Cook the asparagus in salted and sweetened water. It is a good idea to have asparagus stalks that are equally thick and peel them with a sharp knife from the head to the root. Take care not to damage the heads, which are the tastiest.
2.
Tie the two ends with string and cook for 15 to 30 minutes, depending on the thickness. The cooking pot should be large enough so that the asparagus does not break. Squeeze the stem end to see if it is cooked.
3.
Remove the asparagus from the water by the ends of the strings we used to tie it and left hanging from the casserole. Drain, place in a warmed bowl and pour over the melted butter.
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