Wash the green asparagus rod by rod under running water. Drain well. Then take the individual rods in your left hand so that the head is held with the thumb, middle finger and index finger, while the rest of the rod rests on the forearm. This makes it easier to peel the asparagus thinly with the asparagus peeler. Only the lower half of the asparagus is peeled. Then cut off the bottom 3-4 cm as they are woody.
The asparagus is then cooked for 5 minutes in boiling salted water to which a pinch of sugar has been added.
In the meantime, put the oil and butter in a wide pan, heat it up and then use a slotted spoon to lift the asparagus out of the cooking water and add it to the pan. Drain well. Sprinkle some salt and pepper on top, let fry and turn once. After 3-4 minutes of frying time pour in the cream and sprinkle the parmesan evenly over it. Bring the cream to the boil briefly, turn the asparagus once and serve immediately.
We also eat gnocchi and beef steaks.
Tip:
Keep the peel and end pieces of the asparagus, because they can later be boiled in asparagus boiling water and processed into an asparagus soup. To do this, sift it after boiling and prepare a roux and deglaze it with the cooking water. Season with salt and pepper and add some cream and the soup is ready.
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