Asparagus – Classic Type
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg asparagus
- 0.5 ½ lemon (s), the juice from it
- 1 tablespoon butter
- a bit salt
- 0.5 liter ½ chicken broth
- 1 pinch (s) sugar
- 1 glass white wine
Print Recipe
Pin Recipe Instructions
- Bring the chicken broth to the boil. Peel the asparagus (cut off the ends if necessary) and boil the peel and ends in it for about half an hour. Then remove the shells with a sieve or slotted spoon.
- Season the broth with the remaining ingredients and bring to the boil again. Put the asparagus in a cooking basket and cook in the broth for 10 to 15 minutes at most, depending on the thickness (try at the end!). Lift out the asparagus and serve immediately.
- Serve with butter, hollandaise sauce, ham, etc. if you like.
- Tip: A delicious asparagus soup can be made from the broth and the asparagus leftovers.
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