Cook the asparagus completely: the recommendation of Jean-François Pours | EUROtoday

On a chopping board, peel the white asparagus from the pinnacle to the foot, inserting your finger on the finish of the realm to peel, as on the video, and turning the vegetable throughout the operation. Cut the tip of the asparagus or break it whether it is fairly superb. Bug the inexperienced asparagus by making a small model across the backside of the foot after which eradicating the harshest components, all utilizing an workplace knife. Rinse the asparagus in chilly water, because it goes, to take away the attainable sand.

Jean-François Plage’s methods for cooking

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Place the white asparagus in a frying pan. Add slightly water to the underside of it, a pinch of salt and a sq. of butter. Cover. When the water involves a boil, decrease the warmth and prepare dinner for ten minutes. Check the cooking by inserting the tip of a knife within the hardest a part of the asparagus, close to the foot. This should come again simply however the asparagus should stay barely crunchy.

Without making a boot, immerse the inexperienced asparagus in a pan of boiling water effectively salted, a couple of minutes relying on the caliber, 2 to three minutes if they’re skinny. Check cooking in the identical method. It solely stays to arrange on a pleasant serving dish, mixing inexperienced and white asparagus.