Buttered white and green asparagus
(3)
30 min
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.
barbarella
1 person made this
Ingredients
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
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.
