Advertisement
Cooking Asparagus
Appears in
Published 1991
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.
- 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.
- 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
-
-
-
-
-
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title