How To Cook Asparagus
The Perfect Way To Cook Asparagus
INGREDIENTS
Asparagus
Butter
Salt
METHOD
The Asparagus Season
In the UK Asparagus is in season between April and June.
The freshness of Asparagus is paramount and it should be eaten within a day or so after being picked. Asparagus spoils soon after picking and immediately starts to loose it's flavour and moisture. You should therefore eat it on the day that you buy it. It is for these reasons that it does not travel well and it's probably best to ignore the imported Asparagus off season.
Choosing Asparagus
Choose Asparagus spears with firm and crisp stalks. The end cut should be moist not dry. The tips should be compact and closed. Asparagus with fat spears are just as tasty as those with thin spears.
Asparagus can be bought in bundles or loose. Loose has the advantage that you can examine each spear and select ones of similar size.
Per serving you will need around 8 to 10 fat Asparagus spears per person, or 10 to 12 thin spears per person.
How To Prepare Asparagus
If necessary cut off any hard woody ends. The lower harder skin of each spear needs to be carefully shaved off. Use either a very sharp knife or a vegetable peeler to remove the skin and expose the moist flesh. Place into a sink of cold water and wash them carefully - removing any sand.
Line up the tips and cut the base ends all to the same length. Next fasten the Asparagus into bundles using string of no larger than you can hold with your hand. Bind near the tips and bind again around near the spear base.
How To Cook Asparagus
Bring to boil a large pan of salted water that is wide enough to hold the Asparagus laying down. Place the Asparagus into the water and rapidly bring back to the boil. Once boiling point is reached again lower the heat and then continue simmering uncovered for around 8 minutes. The Asparagus are done when a knife can easily pierce the base. The Asparagus should bend a little, but not be floppy.
Lift out of the water and allow to drain for a few seconds. Place on a kitchen towel and remove the string.
Serve immediately with melted Butter, Hollandaise Sauce or Beurre Blanc.
Based on how to cook Asparagus in:
Mastering The Art Of French Cooking Volume 1
by Simone Beck, Louisette Berthold & Julia Child (1961).