Le Cordon Bleu

Asparagus en Botte

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. Starting at the top of the bunch hold the end of the string and wind it around 2 or 8 times. Leave enough on the end for tying.

  2. Cross over to the bottom of the bunch.

  3. Wind the string around the bottom 2 or 3 times.

  4. Cut the string and bring the two ends together.

  5. Make a butcher’s knot by looping the string around the other two times, and pull.

  6. Secure with your thumb, then make a second loop.

  7. Trim the bottom to even out the ends.

  8. Asparagus with ends trimmed evenly.

  9. To prepare asparagus tips, tie the bunch at the top.

  10. Cut just below the string.

  11. Prepared asparagus tips.