Boiled asparagus
4 servings
30 minutes
Boiled asparagus is an exquisite dish of French cuisine, a symbol of refinement and gastronomic pleasure. Its consumption dates back to ancient times when it was valued for its tenderness and delicate flavor. White asparagus is characterized by its softness and sweet aroma, and proper cooking preserves its fragility and rich taste. Boiling in salted water highlights the vegetable's natural notes, while pairing it with classic French sauces—egg-butter or breadcrumb—makes it a true delicacy. This dish is perfect as a side for fish or meat, as well as a light appetizer. Asparagus is served warm or chilled, allowing all shades of its flavor palette to unfold.
1
Select asparagus as evenly as possible, carefully peel it with a sharp knife, trying not to break the tip, which is the tastiest part of the asparagus.
2
Wash the cleaned asparagus, tie it in a bundle (8-10 pieces), trim evenly, and boil in salted water over high heat for 20-25 minutes. Asparagus is only good when not overcooked; otherwise, it loses its flavor and becomes watery. Once the tips are soft, the asparagus is ready.
- White asparagus: 500 g
- Salt: to taste
3
The cooked asparagus should be placed on a sieve to drain the water, after which it can be placed on a plate covered with a napkin. The bunch of asparagus should be untied, covered with the edges of the napkin, and served this way. Serve separately with egg sauce with wine, or egg-butter, or croutons.