Cooking asparagus

Cooking asparagus

Total: 25 min. | Active: 25 min.
vegetarian, gluten-free
Nutritional value / people: 54 kcal
, Carbohydrate: 7 g
, Protein: 4 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Poaching liquid

2 litres water
1 tbsp salt
1 tbsp sugar
25 g butter


1 kg white asparagus
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How it's done

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Poaching liquid

Bring the water to the boil in a wide pan, add the salt, sugar and butter.


Using a peeler, peel the asparagus from the tip down, cut off the ends. Place the asparagus in the boiling liquid, return to the boil. Remove the pan from the heat, cover the pan with a lid and leave to steep for approx. 20 mins. Remove the asparagus, drain, transfer to a warm plate.

Good to know
Tip: Instead of white asparagus, use green asparagus (only lower third peeled). Leave to steep for up to 15 mins. depending on the thickness.
Serve with: Ham, hollandaise sauce


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