We wash and dry the asparagus. They usually come quite clean of dirt, but hey, it never hurts to give it a review. With a vegetable peeler or lace we peel them, removing the skin superficially from the bud to the bottom of the stem. Once they are all peeled, part of the trunk must be cut. By pressing slightly upwards about 4 cm from the end of the stem, we will notice that it gives way. The same asparagus two will tell where to start.
In a tall casserole, which we cover the asparagus even below the bud, for cooking pasta, for example, we add 1/2 teaspoon of salt and 1/4 of sugar for each liter of water that we need for cooking. The asparagus should be covered up to where the yolk begins. We also add the tablespoon of butter.
When to boil slightly, should not be spurting, we introduce the attached asparagus and tied with a rope or cloth. Do not press too hard so that they are not damaged, but that they remain fixed. When the water boils again we count about 10-15 minutes, depending on the thickness of the asparagus. We can prick them with a fork to check the point.
It is important not to overcook since the asparagus are watery and with a bad aspect. We turn off the heat, remove the casserole and turn the bunch so that the water covers the yolks as well. We leave another 5 or 10 minutes for them to finish and drain on absorbent paper. We can consume warm or at room temperature.
VEGETABLE TIAN, the best way to eat vegetables in an original way
With what to accompany white asparagus cooked at home
White asparagus should preferably be taken at room temperature. I particularly like them cool in summer, although I know that this is not the best way, so everyone who chooses is good. These asparagus cooked at home they are delicious even warm. Once they are cooked and drained we can take them immediately with a simple mayonnaise, you will see what delicacy.