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STEPHEN MCNUTT
Asparagus
Dutch white asparagus.
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Ingredients
Directions
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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.
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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.
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Put the asparagus with the heads up in the basket of the asparagus pan.
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Place the basket in the pan and fill with so much water that the heads protrude.
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You can also cook the asparagus in an ordinary pan, where they fit horizontally. The heads then become slightly softer. Add salt.
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Bring to the boil with the lid on the pan. Thus the asparagus is cooked and the cups are steamed.
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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.
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Nutrition
55Calories
Sodium0% DV3mg
Fat0% DV0g
Protein6% DV3g
Carbs3% DV9g
Fiber20% DV5g
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