Asparagus Cooked in Its Own Juice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg asparagus, white
- 1 tablespoon, leveled salt
- 1 tablespoon sugar, to taste
- Butter, if you like
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and mix with the salt in a roasting pan or large pot / pan and leave to stand covered. If you want, you can also add sugar, although freshly cut, aromatic asparagus doesn`t need this in my opinion.
- You have to experiment a little with the amount of salt to meet your own taste. To start with, take a level tablespoon and then add salt if necessary.
- When the asparagus has drawn enough water (this does not take much longer than half an hour for very fresh asparagus, otherwise plan at least 1 hour), steam it in this juice for about 10 minutes (depending on the thickness and the desired firmness). It has to be turned or turned a few times, otherwise it will not cook evenly: the parts in the liquid will then be soft faster.
- If you don`t care about the whole sticks, cut them into approx. 4 cm long pieces beforehand, then turning them over is easier.
- Add butter to the asparagus according to taste and serve with the desired side dishes.
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