Filter
Reset
Sort ByRelevance
STEPHEN MCNUTT
Asparagus
Dutch white asparagus.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the asparagus with a peeler from just under the cup downwards. Do not peel too thin: the skin that remains is fibrous and not tasty.
-
Cut 3 to 4 cm from the bottom of all asparagus: those woody pieces do not taste good. Make sure that all asparagus is then equally long.
-
Put the asparagus with the heads up in the basket of the asparagus pan.
-
Place the basket in the pan and fill with so much water that the heads protrude.
-
You can also cook the asparagus in an ordinary pan, where they fit horizontally. The heads then become slightly softer. Add salt.
-
Bring to the boil with the lid on the pan. Thus the asparagus is cooked and the cups are steamed.
-
Turn off the heat after 5 minutes and leave with the lid on the pan for 10-15 minutes, depending on the thickness. Remove the basket from the water.
Blogs that might be interesting
-
20 minSide dishbutter, extra virgin olive oil, bunch onions, peas, broad beans, artichoke hearts,braised vegetables -
40 minSide dishsundried tomatoes in oil, fresh rosemary, garlic, grated cheese, extra virgin olive oil, (forest) outings,tomato tapenade with old cheese -
25 minSide dishGolden Crisp Deep-frying oil, wheat flour, cornstarch, baking powder, garlic powder, tap water, baking flour, forest outing, sweet chilli sauce, Sesame seed,fried cauliflower nuggets with sweet chili sauce -
15 minSide dishradicchio red lettuce, traditional olive oil, sprig of rosemary, garlic, liquid honey, balsamic vinegar, parsley,caramelized radicchio with rosemary
Nutrition
55Calories
Sodium0% DV3mg
Fat0% DV0g
Protein6% DV3g
Carbs3% DV9g
Fiber20% DV5g
Loved it