Asparagus, Cooked

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Put on a large pot of water and bring to a boil. Season with 1 teaspoon of salt and a pinch of sugar, add a piece of butter and a dash of white wine. It is best to use the wine that will later be drunk with meals.
While the water is warming, peel the asparagus and trim the ends. Put the pods and ends in the water. It doesn`t have to boil to do this. We always put the water on, start peeling and until the asparagus is peeled, the water also boils. Let it cook for about 15 minutes.
Put some water in an asparagus saucepan and season like the bowl boiling water. Line a large sieve with a cloth (washed without fabric softener) and hang it over the asparagus saucepan. Pour the peel into the sieve, the cooking water runs into the asparagus saucepan.
When the water boils again, the asparagus can be pickled and cooked to the desired bite.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.