Steamed asparagus

Steamed asparagus

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
asparagus
salt

Method

  1. Rinse the stalks thoroughly under running water to dislodge any grit. Trim the ends if necessary and, with a vegetable peeler, peel off any tough skin.
  2. Half-fill a wide pan with boiling, salted water. Lay the asparagus in the pan. Keep the heat high until the water boils again and cook for about 6–8 minutes, depending on the thickness of the stalks. Remove the asparagus and lay the spears on a clean, folded tea towel to drain.
  3. Place on serving dish, and serve as soon as possible after cooking. Delicious with hollandaise sauce, melted butter, olive oil, vinaigrette or just a squeeze of lemon juice and grinding of pepper.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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