in Germany

Asparagus – classic style

updated

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Ingredients for 4 servings:

  • 2 kg asparagus
  • ½ lemon(s), the juice
  • 1 tbsp butter
  • some salt
  • ½ liter chicken broth
  • 1 pinch(s) of sugar
  • 1 jar white wine

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

cooked upright in asparagus broth in an asparagus pot

Bring the chicken broth to a boil. Peel the asparagus (trim the ends if necessary) and boil the peels and ends in it for about half an hour. Then remove the peels with a sieve or slotted spoon. Season the broth with the remaining ingredients and bring back to a boil. Place the asparagus in a steamer and cook in the broth for 10 to 15 minutes, depending on the thickness, until al dente (taste at the end!). Remove the asparagus and serve immediately. Serve with butter, hollandaise sauce, ham, etc., as desired. Tip: The broth and the leftover asparagus can be used to make a delicious asparagus soup.

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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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