Asparagus Stick Greatoma's Style

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

g 1,000 asparaus, white, fresh
375 ml water
1 teaspoon salt
some sugar

Also:

60 g butter
1 tablespoon bread flour
1 tablespoon parsley, smooth, chopped

Instructions

Peel the asparagus from top to bottom, making sure that the peel is completely removed but the heads are not injured. Cut the lower ends straight and all rods as long as possible (cut away woody parts completely!) Wash the asparagus, bundle 8 pieces each, add to the boiling, salted and sugared water, bring to the boil again and simmer over low heat for about 30 minutes. Carefully remove the asparagus with a slotted spoon, place on a flat bowl and remove the threads.
Serve the asparagus with the melted butter in which the breadcrumbs have been roasted and sprinkle with persil.
If you also want Dutch sauce, you can add it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.