148. Boiled asparagus with butter garnish

Ingredients::

Asparagus: 1080g (gross 1200g), Butter: 100g, Lemon: 72g (gross 70g), Salt: 6g

Instructions:

Young, fresh asparagus stems are carefully peeled of skin with a sharp knife, taking care not to damage the tips, which are the tastiest part. Well-washed asparagus stems are tied in bunches of 4–5 pieces. The ends are trimmed evenly and boiled in salted boiling water. When the tips soften, the asparagus is ready. The cooked asparagus is placed on a sieve to drain water. Served as a garnish, drizzled with butter and a lemon slice. They can also be served on their own, accompanied by various sauces—Hollandaise, cream, white, etc. Note: Asparagus is tasty when not overcooked; otherwise, it loses its aroma and becomes watery.

Technical data and weights: