Hopkinson is led into this trap by his belief that “there’s nothing worse than undercooked asparagus that crunch when you bite them”. I disagree- overcooked is worse. My method for cooking asparagus is to steam them in a fish kettle, melting the butter at the same time, as shown in this photo. After four minutes steaming the asparagus will have turned a bright green colour and the butter will have melted. Nothing could be simpler, or more delicious.
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