Asparagus with Breadcrumbs and Butter
15 min
Under an hour
Sezamo
Ingredients
Preparation method
Preparing the Asparagus
Carefully 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.
In 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).
Boil 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.
Chef's 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.