Asparagus with breadcrumbs and butter
(0)
30 min
Under an hour
Sezamo
Descoperă o rețetă clasică și rafinată de primăvară: sparanghel alb fraged, servit cu o crustă crocantă de pesmet rumenit în unt. Această combinație simplă pune în valoare dulceața naturală a sparanghelului, fiind un aperitiv elegant sau o garnitură perfectă pentru mesele festive. O delicatesă gata în doar 30 de minute!
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 portions using kitchen twine.
In a tall, narrow pot, bring water to a boil along with the sugar and salt. When the water boils, place the bundles of asparagus 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 place the portions on plates.
Chef's tip
Peel the white asparagus very well, as the skin is tough and fibrous. You can snap off the woody part by bending the stalk: it will break exactly where the tender part begins.
Breadcrumbs brown very quickly, so do not leave them unattended in the pan. Stir constantly for even browning.
80 min
Quick
