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Asparagus Fonterelle
Preparation info
- Serves
8
- Difficulty
Easy
Appears in
By Anna Olson and Michael Olson
Published 2010
We wish we could lay claim to the original version of this dish, but it’s a French classic. This adaptation, though, is pure Olson.
Ingredients
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Method
Peel asparagus by holding it against palm of your hand and peeling downward. Trim fibrous end and wash. Bring a pot of water to a boil and salt generously. Prepare a bowl filled with ice water. Add asparagus and cook, uncovered, until tender, 4 to 5 minutes. Drain asparagus and toss immediately into ice water. Once completely cooled, drain and chill until ready to serve.
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