Let's boil asparagus

Szparagi
Photo: Liz West – CC BY 2.0 | cropped to a square

BEFORE BOILING:

Immediately before cooking asparagus wash, peel and cut off the tough ends (approx. 2 cm).

BOILING:

Asparagus put in the pot (vertically, you can tie a cotton thread) with a small amount of cold water, if we want this to their taste and aroma passed into broth (eg. Cooking soup). If you cook the asparagus as a separate dish, we put them into boiling water - thanks to retain most of their juices. Green asparagus cook in 5-8 minutes. White asparagus cook for 12-15 minutes longer. Time start to count from the time of re-boil water. Immediately after setting with salt (approx. 2 teaspoons to 1 liter of water). It is also slightly sweetened (approx. 1 teaspoon per 1 liter of water). In the middle of the cooking water you can add milk. Boil under cover - this shortens the processing time and reduces the loss of vitamins. To see if asparagus is already cooked, you can stick a fork or a knife. If it falls softly, they are ready.

ONCE BOILED:

After cooking, drain off the asparagus. After boiling water containing nutrients can be used for sauces, soups, etc.

SERVING TIPS:

Serve sprinkled with browned breadcrumbs and topped with melted butter or olive oil.

Bon appétit!



See how to boil frozen asparagus.