Asparagus time - two tips for preparation

Yesterday I opened the asparagus season in our house, with a mixture of white and green asparagus.

Here's a tip for the green asparagus:

actually you do not need to peel it, unlike the white asparagus, only the woody bottom part does not taste and should be removed. If you do not know exactly where to cut it off, then there is a simple trick.


Take the rod in both hands and break it. It breaks exactly at the "breaking point", that is, where it starts to get woody. This may be 2 cm before the end for some poles, but also in the middle of the pole.

Another tip for cooking the asparagus:

After much trial and error in the pot and in the oven, I found the best solution for me:


I'll take a deep, big pan and put the poles into it, as you can see in the picture.

I pour so much water that it does not cover the asparagus, a tsp of salt and a tsp of sugar and put butterflakes on top. Cover it and let cook for a quarter of an hour.

I then lift the asparagus in portions with a slotted spoon on the plates.

Once all the asparagus has been taken out of the pan, a wonderful asparagus fund is left over that provides the basis for a tasty asparagus soup! Either two days later, or you freeze him.

How to Cook Asparagus in a Pan | March 2024