Label
All
0
Clear all filters

Cooking Asparagus

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About
Because asparagus tips are more tender, care must be taken to ensure they do not overcook before the stems are ready. They are best cooked either upright in a tall pan so the tips steam while the stems simmer or flat in a shallow pan or frying pan.
  1. Prepare the asparagus. Bring salted water to the boil in a shallow pan, then add the asparagus spears in a single layer without overcrowding. Reduce to a simmer and cover.

  2. Cook for 5 minutes or until the stems are just tender. Remove with a fish slice and drain well. Arrange on a hot serving dish and pour over melted butter or serve with hollandaise sauce.

Become a Premium Member to access this page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title