Quick-cooked asparagus
Automatically translated from Romanian. See the Romanian original
Asparagus cooked quickly, first boiled upright to stay al dente, then briefly sautéed in butter or olive oil for color and flavor.
Ingredients
Method
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Trim 5 mm from the base of the asparagus, then peel each piece with a vegetable peeler.
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Bring salted water to a boil in a pitcher or a tall saucepan.
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When the water is boiling, reduce the heat and place the asparagus in upright, so the woody parts boil while the tips steam.
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Leave it over low heat for about 4 minutes.
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Heat a pan with a little butter or olive oil and sauté the asparagus for another 2 minutes over medium heat.
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Season at the end with pepper or your preferred spice.
The story behind this recipe
Hello my dears!
Many of you have asked me how I cook asparagus so that it stays al dente and vibrantly colored.
I have detailed the steps below:
The first step is cleaning. Trim 5 mm from the base, then use a peeler to clean each piece, as shown in the picture.
Bring salted water to a boil in a pitcher or a tall saucepan.
Once the water begins to boil, reduce the heat and place the asparagus upright to boil. Essentially, the woody part will boil while the top part cooks in the steam.
Leave it over low heat for about 4 minutes.
Heat a pan and add a little butter (I used wild garlic-infused butter) or olive oil, and sauté the asparagus for another 2 minutes over medium heat.
Season at the end with pepper or whichever spice you prefer.
You can find a delicious recipe for salmon and asparagus here.
I hope this is useful to you!
