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Grandma's asparagus

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Ingredients for 4 servings:

  • 1,000 g asparagus, white, fresh
  • 375 ml water
  • 1 tsp salt
  • some sugar
  • 60 g butter
  • 1 tbsp breadcrumbs
  • 1 tbsp flat-leaf parsley, chopped

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the asparagus from top to bottom, taking care to remove all the skins but not damage the heads. Trim the lower ends straight and cut all the stalks to the same length (removing any woody parts). Wash the asparagus, bundle them into 8 pieces, add them to briskly boiling, salted, and sugared water, bring back to a boil, and simmer over low heat for about 30 minutes until soft. Carefully remove the asparagus with a slotted spoon, place it in a shallow dish, and remove any strings. Serve the asparagus with melted butter, in which you toasted the breadcrumbs, and sprinkle with parsley. If you’d like Dutch oven sauce, serve it separately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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