Asparagus/Spargel
Asparagus/Spargel
Asparagus is very popular in the spring when it is at its peak of perfection, tender and flavorful. German cooks plan ¥ lb. of asparagus per person as a side dish. Restaurants offer springtime “Spargel” menus featuring favorite asparagus dishes, both hot and cold.
Ingredients
– 1 ½ lb. asparagus spears*
– 1 to 2 tbsp. butter or margarine.
Instructions
Step 1:
Snap off tough ends of asparagus spears as far down as spears snap easily, and discard ends. Wash asparagus by plunging into a container of cold water. Lift out and drain. Leave spears whole.
Step 2:
Place spears in a wide frying pan. Pour 1 inch of water into pan. Cook over low to medium heat 6 to 8 minutes, until crisp-tender.
Step 3:
Drain asparagus. Add butter. Serve promptly.
Snap off tough ends of asparagus spears as far down as spears snap easily, and discard ends. Wash asparagus by plunging into a container of cold water. Lift out and drain. Leave spears whole.
Step 2:
Place spears in a wide frying pan. Pour 1 inch of water into pan. Cook over low to medium heat 6 to 8 minutes, until crisp-tender.
Step 3:
Drain asparagus. Add butter. Serve promptly.
Food:Asparagus/Spargel
