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Caramelized asparagus with curry

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Ingredients for 4 servings:

  • 1 kg asparagus, preferably German, unpeeled
  • 2 tbsp sugar
  • 400 ml water
  • 1 pinch of curry
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

First, peel the asparagus, cut it into pieces about 5 cm long, and set it aside. Spread 2 tablespoons of sugar on the bottom of a large, high-sided frying pan and fill it with 400 ml of cold water. Add the asparagus to the pan and set the heat to medium. Bring to a boil and cook until the water has evaporated. The sugar will now begin to caramelize. Make sure nothing turns black. It should be light brown to brown. This is the time to add the curry and toss the asparagus thoroughly. Season to taste with salt or, if it’s not spicy enough, pepper.

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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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