Jeni Wright, Eric Treuille, Le Cordon Bleu

Asparagus

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Asparagus is boiled upright so the thick ends of the stalks cook in simmering water while the tender tips gently steam above. The steamer here is designed specifically for the fob, but you can cook asparagus flat, in a deep sauté pan.

Stand asparagus bundles upright in steamer basket. Pour water 10 cm deep into the steamer, bring to the boil and add salt to taste. Place basket in steamer, cover and simmer until stalks are tender, 5-7 minutes. Lift the basket out of the steamer, drain the asparagus and serve with melted butter or hollandaise sauce.