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.
Ingredients
Print Recipe
Pin Recipe