Cooking Asparagus

Cuisson des asperges

Appears in

Published 1978

Although cooking asparagus is simplicity itself, there are three important rules.

Choose freshly cut asparagus. You can tell how fresh it is by looking at the cut ends.
You should peel them with a swivelling potato peeler. When you are sure that they are properly peeled, remove any small loose leaves around the heads, wash them and tie them together in bundles of 8 or 10 spears. Trim them to an equal length of 18 cm (7 in).
Overcooked asparagus loses its flavour. We advise cooking it for about 13 to 18 minutes, according to how thick it is.