COOKERY
Kuskonmaz
Steamed Asparagus
1 bunch of white or green asparagus
Butter or olive oil and lemon juice
Salt
Both the succulent, fat white asparagus spears and the fresh-tasting green ones are best served briefly steamed: their delicate flavour needs no interference. Choose spears with firm stems and tight, trim tips. White asparagus is more fibrous than green and so will require more cooking. And often the outer layer will need to be removed first with a sharp knife or vegetable peeler.
1 Rinse and bend each spear until it snaps at the point at which the stalk becomes woody.
2 Place the woody ends in a tall pan filled with plenty of water, add salt and bring to a rolling boil. Tie the trimmed spears into a neat bundle with kitchen twine and immerse the bundle, adjusting the level of the water so that the tips remain above the surface – the rising steam will be enough to cook them. Cover and cook white asparagus for 5 to 10 minutes. Green asparagus will take a very few minutes – take special care to avoid allowing the spears to become limp.
3 Transfer the bundle to a platter and discard the twine. (Set aside the cooking water with the woody stalks and a few of the tender asparagus spears to make soup with later – see the following recipe.)
4 Finally, either add shavings of butter at once to the steaming asparagus, so that it melts and coats the spears, and serve straight away, or dress the asparagus with olive oil and lemon juice, in which case it can be enjoyed hot, warm or cold.
Add Issue 35 to the basket
for the complete article with the history of asparagus and more recipes.
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