Summary

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

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Instructions

1. Peel and clean the asparagus and cut into bite-sized pieces.
2. 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.
3. Tip: This asparagus variant also goes well with thin pancakes.