Food recipes
Basic White Asparagus Recipe
Basic White Asparagus Recipe Ingredients: water, bottled, generic salt, table lemon juice, raw butter, without salt sugars, granulated asparagus, raw Directions: Bring the water to a simmer in a large pot with the sal...
Basic White Asparagus Recipe
Ingredients:
water, bottled, generic
salt, table
lemon juice, raw
butter, without salt
sugars, granulated
asparagus, raw
Directions:
Bring the water to a simmer in a large pot with the salt, lemon juice, butter and sugar.
Meanwhile, trim about 1/2 inch from the ends of the asparagus.
Lay the spears on a work surface and peel them with a sharp vegetable peeler, starting about 1 1/2 inches from the top and running proportionately down the length of each spear.
(Spears are brittle and can snap when peeled in midair.)
Gather the spears into 2 to 4 bundles and tie them loosely with kitchen string, then lower them into the simmering water.
Cook, increasing the heat to maintain a simmer, if necessary, till the asparagus is tender when pierced with the tip of a knife, anywhere between 8 and 30 min, depending on the thickness of the spears.
Lift the bundles from the water with kitchen tongs and drain them on paper towels.
This recipe yields 2 to 4 servings.
NOTES :
Ingredients:
water, bottled, generic
salt, table
lemon juice, raw
butter, without salt
sugars, granulated
asparagus, raw
Directions:
Bring the water to a simmer in a large pot with the salt, lemon juice, butter and sugar.
Meanwhile, trim about 1/2 inch from the ends of the asparagus.
Lay the spears on a work surface and peel them with a sharp vegetable peeler, starting about 1 1/2 inches from the top and running proportionately down the length of each spear.
(Spears are brittle and can snap when peeled in midair.)
Gather the spears into 2 to 4 bundles and tie them loosely with kitchen string, then lower them into the simmering water.
Cook, increasing the heat to maintain a simmer, if necessary, till the asparagus is tender when pierced with the tip of a knife, anywhere between 8 and 30 min, depending on the thickness of the spears.
Lift the bundles from the water with kitchen tongs and drain them on paper towels.
This recipe yields 2 to 4 servings.
NOTES :