Asparagus

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.