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Ingredients
- 2 kg of white asparagus
- 6 tablespoons of granulated white sugar
- 150 g of breadcrumbs
- 250 g of butter 82% fat
- 1 tablespoon of fine iodized salt
You will also need
- 1 pc of kitchen twine
Preparing the Asparagus
- 1Carefully peel the white asparagus, starting from just below the tip downwards, and cut off the woody ends. Tie the asparagus into bundles using kitchen twine.
- 2In a tall, narrow pot, bring water to a boil with sugar and salt. When the water boils, place the asparagus bundles upright (the tips should remain above the water or be submerged only in the last minute).
- 3Boil for about 10 minutes or until "al dente", depending on the thickness of the stalks. Remove the asparagus, cut the twine, and arrange the portions on plates.
Preparing the Crumb Topping and Serving
- 1In a small saucepan, melt the butter until liquid. Separately, in a frying pan, dry-fry the breadcrumbs over medium heat, stirring continuously until golden. Be careful not to burn them, as they will become bitter.
- 2Transfer the browned breadcrumbs to a bowl immediately when ready. Sprinkle the breadcrumbs over the warm asparagus or roll each stalk through the breadcrumbs, then pour the melted butter over the top. Serve immediately.
Tip
Peel the white asparagus very thoroughly, as the skin is tough and fibrous. You can break off the woody part by bending the stalk: it will snap exactly where the tender part begins.
Breadcrumbs brown very quickly, so do not leave them unattended in the pan. Stir constantly for even browning.
Sezamo
Pentru a verifica prospețimea sparanghelului, freacă tulpinile între ele: dacă scârțâie, este proaspăt! Nu arunca capetele lemnoase, le poți folosi pentru o supă cremă delicioasă. #sezamochef