Vegetable Torte

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 150 g ( oz) asparagus
  • 80 ml (


  1. Wash the asparagus and remove the woody ends (hold each spear at both ends and bend it gently — it will snap at its natural breaking point). Remove the spear tips of the asparagus and slice the remaining stems. Bring a small saucepan of salted water to the boil and cook the asparagus stems for about 2 minutes. Add the tips and cook for a further 1 minute