Asperges Bouillies

Name: Asperges Bouillies (Boiled Asparagus)
Cuisine: French
Ingredients: Once it has been drained, lift by string to hot serving plate. Cut and remove strings. Serve plain with melted butter, or by one of the following recipes. Make the sauce before cooking the asparagus the final time.; When ready to serve, put into kettle of boiling water (about 3 quarts), seasoned with 1 teaspoon salt, 1 tablespoon sugar, and a chunk of butter. As soon as the water returns to a boil, lift out the asparagus by the string and drain on a cloth towel.; 1 tablespoon sugar; Chunk of butter; Salt; 24 fat stalks of asparagus; 4 quarts water

Boiled Asparagus

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

24 fat stalks of asparagus
4 quarts water
Salt

Side dish
Gluten-free
Vegetarian

Method

Wash asparagus. Rest the tip of the asparagus stalk on the counter. Then, using a potato peeler, start peeling down 2 inches from the tip. Rotate the stalk by the tough base as you peel. At the point where the peeler becomes hard to pull, the stalk becomes tough and inedible.