Creamed white asparagus

    20 min

    White asparagus is usually cooked in plenty of water but when the stems are rather thin and cut into smaller pieces, it can also be sauteed. The sugar is added t remove any bitterness.

    1 person made this

    Serves: 2 

    • 1kg white asparagus
    • 15g butter
    • lemom juice to taste
    • 1 pinch caster sugar
    • 100ml double cream

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife and cut the spears into 3 equal pieces.
    2. Heat the butter in a frying pan and add the asparagus. Drizzle with lemon juice and add the sugar.
    3. Cook and stir until the asparagus is soft and can be easily pierced with a sharp knife, about 10 to 15 minutes, turning it often. Towards the end stir in the cream and cook till reduced slightly.

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