Summary

Ingredients

• 1 kg asparagus, cleaned
• 10 grams sugar
• 50 g butter
• 5 g salt
• 2 dashes lemon juice
• 2 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon, heaped pepper, green, whole, brushed off
• 1 teaspoon, heaped syrup, (Liège pear herb)
• a bit salt
• some black pepper, freshly ground

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Instructions

1. Bring water with 50g butter, 10g sugar, 5g salt and 2 squirts of lemon juice to a boil, add the asparagus and cook for about 20 minutes. Drain the asparagus and set aside.
2. In a pan, sauté butter, olive oil, green pepper and the Liège pear herb until the peppercorns are al dente. Then toss the asparagus in this sauce and season with salt and freshly ground black pepper and enjoy.
3. The asparagus can be cooked some time in advance and reheated in the sauce if necessary.