John Myers
Asparagus Braised in Its Own Juice
The perfect asparagus braised in its own juice recipe with a picture and simple step-by-step instructions.
- 500 g Fresh asparagus
- 1 tbsp Butter
- 1 shot White wine dry
- 3 pinch Salt
- 1 pinch Sugar
- Asparagus is usually boiled in water. On the other hand: when braised in your own juice, the flavor substances are washed out less, and more aroma remains in the asparagus! And when it is cooked in the pan, it saves energy because no oven has to be heated up.
- Peel the asparagus and cut off the woody ends. Melt a little butter in a large stew pan and add a dash of white wine. Put the asparagus peels and trimmings in the pan and place the peeled asparagus on top. Put the remaining butter on top as flakes. Put the lid on and simmer over a moderate heat for 10-15 minutes. Then push the peels aside and cover the asparagus for another 10 minutes in the asparagus water until it is soft.
Fits to…
- Hollandaise sauce (or butter, lemon or orange sauce), potatoes and smoked (or cooked) ham. A chilled Chardonnay or Chenin Blanc as a wine accompaniment.
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