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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400g white asparagus
400g green asparagus
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
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.
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.
Towards the end of the cooking time, stir in the cream and cook until slightly reduced.