Preparation | Cooking | Start to finish |
---|---|---|
26 min. | 7 min. | 33 min. |
1 | Peel the asparagus: cut 1 cm (1/2 inch) off the bottom, then peel with a vegetable peeler from the bottom upwards, stopping before you reach the tip. You can see how to do this in the video at the side. | ![]() |
2 | Rinse the peeled asparagus under running water, paying particular attention to the tips that have not been peeled. | ![]() |
3 | Bring a large pan of water to the boil, add salt and plunge in the asparagus. Cook for about 7 minutes. | ![]() |
4 | Check if cooked by sticking a knife into a spear towards the base. It should go through the asparagus quite easily (like through butter). | ![]() |
5 | Take the asparagus out of the pan and drain thoroughly. | ![]() |
6 | Lay the spears on absorbant paper to wait. Your asparagus is ready. | ![]() |