Freshly cooked white and green asparagus doesn't need much more than melted butter to make it into a delicious side dish. Adding a small piece of white bread removes any bitterness from the asparagus.
1 person made this
1kg white asparagus
1kg green asparagus
1 teaspoon salt
1 teaspoon granulated sugar
1 small piece of white bread
1 teaspoon butter
1 bunch flat-leaf parsley, stems removed and leaves minced
100g melted butter
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Method Prep:15min › Cook:15min › Ready in:30min
White asparagus: Peel the stems with a vegetable peeler from top to bottom, starting below the tips. Remove any woody ends with a knife and cut the asparagus into 5cm pieces.
Green asparagus: Peel only the bottom third. Remove any woody ends with a knife and cut the asparagus into 5cm pieces.
Place the asparagus in a large wide pan and just cover with water. Add salt, sugar, white bread and 1 teaspoon butter. Bring to the boil; reduce the heat and cover. Simmer gently until the spears are tender and can be easily pierced with a sharp knife, about 15 to 20 minutes. The cooking time varies depending on the thickness of the asparagus. Remove the spears and drain.
Arrange the asparagus by colour on a platter and sprinkle with chopped parsley. Serve with the melted butter on the side.