Most recipe books recommend tying the asparagus with string and putting it upright in a pan of boiling water for up to five minutes, with the spears protruding from the water. My method is simpler and better. I steam the asparagus on a rack a casserole dish for about 4 minutes. That’s all it needs. I put the butter in a small Japanese bowl which I place on the rack next to the asparagus, so that it melts while the asparagus is cooking. Nothing could be simpler or more delicious. In fact I can be eating the asparagus within 10 minutes of going out to collect it from the kitchen garden.
Slow life personified.
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