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six
Easy
By Rowley Leigh
Published 2018
Do not worry when the sorrel turns a dull grey: it will have given its flavour to the sauce.
Lay the asparagus spears on a chopping board and peel them in long continuous strokes, beginning 2.5–5cm (1–2in) below the tip and removing all the fibrous peel around the stalk. Trim the spears so that they are all the same length.
Bring a very large pot of well-salted water to the boil and cook the asparagus for 4–5 minutes until tender and no longer fibrous, before lifting it out. Le