Ingredients (2)
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asparagus
— green or white |
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water
— salted |
Method:
PREPARATION
1. Lay the stalks flat on a board and cut them all to the same length. (White asparagus and the very fat stalks that are past their prime will need to be peeled. This can be done easily with a sharp potato peeler: start at the bottom and peel gently towards tips, taking more off at the bottom).
2. Wash the asparagus in plenty of cold water but do not soak.
COOKING
1. Drain asparagus and tie into small bundles with kitchen string.
2. Plunge the bundles into boiling salted water. Cook until asparagus is al dente. (If you poke a stalk with a knife, you should feel a little resistance.) Drain and refresh green asparagus with cold water; it should not lose its colour.
