Creamed white and green asparagus
(6)
35 min
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.
Lena
1 person made this
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
- 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.
