John Myers
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Asparagus – My Favorite Vegetable
The perfect asparagus – my favorite vegetable recipe with a picture and simple step-by-step instructions.
To serve:
- 2 liter Water
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Butter
- 40 g Butter
- 1 pinch Salt
- 1 pinch Chopped parsley
To:
- 1 pinch Jacket potatoes
- 8 Discs Ham air dried
- Wash and peel the asparagus and cut away about 2 cm at the bottom. Gently cook the bowls with the ends in boiling water with sugar, salt and butter for about 30 minutes, then drain into a sieve and collect the aromatic brew. The pressed shells can be thrown away.
- Bring the stock to the boil again and cook the peeled asparagus in it for 12 to 14 minutes (depending on the thickness of the sticks). At the same time, leave out 40 g of good butter with a pinch of salt and fry until the butter begins to brown. To stop the browning process quickly, simply place the pot on a damp cloth (or sponge) with cold water.
- Use a slotted spoon to lift the asparagus onto a serving platter, add the browned butter and sprinkle with a little parsley and serve with small jacket potatoes and slices of ham.
- Prepared this way, I love my asparagus so much that I like to forego meat … The main thing: there is enough asparagus to enjoy!
- A fine cream of asparagus soup is of course made from the cooking stock. My recipe is here: fine asparagus cream soup
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