Creamed white and green asparagus

    White and green asparagus are cooked together and finished with double cream for a delicious side to steak or fish. The spears should be similar in thickness so they are cooked in about the same time.


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    Ingredients
    Serves: 4 

    • 400g white asparagus
    • 400g green asparagus
    • 15g butter
    • 1 tablespoon olive oil
    • 1 pinch caster sugar
    • 1/2 teaspoon salt
    • pepper to taste
    • 200ml double cream

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Peel the white asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife. Break of the bottom end of the green asparagus spears where they snap when bending. Cut all of the asparagus spears into 4cm pieces.
    2. Heat butter and oil in a large frying pan. Add the asparagus and fry until lightly browned, then add sugar, salt and pepper to taste. Cover and cook until the spears can be easily pierced with a sharp knife, about 15 minutes depending on the thickness of the asparagus.
    3. Towards the end of the cooking time, stir in the cream and cook until slightly reduced.

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