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Asparagus in a Roman pot

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Ingredients for 2 servings:

  • 1 kg asparagus, white
  • 80 g butter
  • 1 lemon(s), untreated
  • 1 tbsp salt
  • 1 tbsp sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Asparagus preparation without water

Peel the asparagus as usual and trim the ends. Place it in the soaked earthenware pot, sprinkle with salt and sugar, and scatter the butter in small pieces on top. Place four lemon slices on top of the asparagus. Place the covered earthenware pot in a cold oven, set the temperature to 200°C, and cook the asparagus for 45-60 minutes. Check for doneness after 45 minutes. This cooking method prevents the asparagus from becoming as soft and retains more flavor.

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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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