Summary

Ingredients

• 1 kg asparagus
• 150 g butter
• 200 ml cream
• 1 pinch (s) salt
• 1 pinch (s) sugar

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Instructions

1. This asparagus is not boiled in salted water but steamed in butter; so all the vitamins stay in and it tastes fantastic.
2. Peel the asparagus, cut off the ends. Melt the butter in a saucepan and add the peeled asparagus. Add a pinch of sugar and a pinch of salt. Put the lid on and steam the asparagus for 15-20 minutes at level 4 of 10. The butter must not turn brown.
3. When the asparagus is done, add the cream. Let something boil down. If you want the sauce thicker, you can briefly lift the asparagus out and reduce the cream sauce to the desired consistency.
4. If you want, you can add herbs. I like it best on its own.