The best way to celebrate asparagus when it is in season come spring. Overcooking asparagus ruins it — it takes no more than five minutes to cook to perfection.
Quick & Easy
Salads & Sides
2-3 big handfuls of asparagus, (about 6 per person)
1 cup water
1 tbsp butter
1 tsp salt
Snap the tough ends from the asparagus spears (the tough bases can be boiled for stock).
Place water, butter and salt in a large pot or frypan that is wide enough to hold the asparagus lying flat, and bring to a boil.
Once water boils, add asparagus, cover and cook until just tender (3-5 minutes, depending on thickness).
Drain well, pile onto a serving platter and serve at once.
To prepare asparagus, snap the spears as near to the base as they will allow – this finds the spot where they change from tender to tough.
It only takes about 48 hours for asparagus to grow from a little tip to a spear ready to harvest.
Look for firm, tight heads and crisp stems and store with the cut ends in cold water, like bulb flowers.