Buttered white and green asparagus


    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

    Serves: 4 

    • 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

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. Arrange the asparagus by colour on a platter and sprinkle with chopped parsley. Serve with the melted butter on the side.

    Recently viewed

    Reviews & ratings
    Average global rating:

    This recipe hasn't been reviewed in English yet, but you can check out reviews from our global community

    Write a review

    Click on stars to rate