About this recipe: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.
1kg white asparagus
lemom juice to taste
1 pinch caster sugar
100ml double cream
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Method Prep:10min › Cook:10min › Ready in:20min
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.
Heat the butter in a frying pan and add the asparagus. Drizzle with lemon juice and add the sugar.
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.