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Asparagus in parsley cream

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Ingredients for 6 servings:

  • 2 kg asparagus, white and/or green
  • 30 g butter
  • 2 tbsp water
  • Salt
  • 1 pinch(s) of sugar
  • 2 bunch parsley, finely chopped
  • 150 ml sweet cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and trim the asparagus, and cut it into bite-sized pieces. Cover the asparagus with 30g butter, 2 tablespoons of water, salt, and a pinch of sugar in a tightly covered pot and cook for about 15-20 minutes until al dente. Add a little more water occasionally if necessary. After cooking, stir in the sweet cream and chopped parsley. Tip: This asparagus version also goes well with thin pancakes.

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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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