Asperges Bouillies

Boiled Asparagus

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 24 fat stalks of asparagus
  • 4 quarts water
  • Salt


  1. 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.