Asparagus in Parsley Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg asparagus, white and / or green
- 30 g butter
- 2 tablespoon water
- salt
- 1 pinch (s) sugar
- 2 bunches parsley, finely chopped
- 150 ml sweet cream
Print Recipe
Pin Recipe Instructions
- Peel and clean the asparagus and cut into bite-sized pieces.
- Cover and cook the asparagus with 30 g butter, 2 tablespoons water, salt and a pinch of sugar in a well-closing saucepan for about 15-20 minutes until al dente. Possibly add a little water every now and then. After cooking, stir in the sweet cream and chopped parsley.
- Tip: This asparagus variant also goes well with thin pancakes.
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