Summary

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

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Instructions

1. 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.
2. Serve the asparagus with the melted butter in which the breadcrumbs have been roasted and sprinkle with persil.
3. If you also want Dutch sauce, you can add it.