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Cooking Asparagus

Appears in
top 1000The Independent Cook: Strategies for Seasonal Cooking
The Independent Cook

By Jeremy Round

Published 1988

  • About
Reckon on 6-10 spears per person for a first course, depending on thickness; 12-20 if you’re serving sprue. Nothing beats the tried and trusted ways of serving this most regal vegetable:

hot or warm: with melted butter seasoned with rock salt and freshly ground black pepper, then spiked while still foaming with a squeeze of lemon juice before being poured into a bowl for dipping or gravy boat for pouring; or with hollandaise sauce or its close relation maltaise sauce (with orange juice and zest – especially good if you can get blood oranges).

'Brilliant app for foodies'
'Spotify of cookbooks'

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