Name: Asparagus
Total time: 25 min
Cuisine: Belgian
Ingredients: 1 kg asparagus (white or green); salt (to taste); sugar (optional, to taste)

Method

Get cooking

White Asparagus

Peel the white asparagus with a vegetable peeler from just below the tip to the bottom. Cut off about 2-3 cm of the tough bottom ends.
Bring a large pot of water to the boil with a pinch of salt and, if desired, a pinch of sugar to give the asparagus a soft sweetness. Add the white asparagus and cook for about 7-10 minutes (depending on thickness), until tender but still firm.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Drain the asparagus and let them drain briefly.

Green Asparagus

Cut off the bottom 1-2 cm of the green asparagus. Peeling is usually not necessary for green asparagus unless they are very thick.
Boiling: Bring a pot of salted water to the boil. Add the green asparagus and cook for 4-5 minutes, until just tender but still slightly firm.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Let the asparagus drain briefly after cooking.
Grilling: For a more intense flavour, lightly brush the asparagus with olive oil and grill over medium heat for 3-4 minutes, until lightly browned and cooked through.
Time range: choose the first timer to check progress or the last for the end of the stated time.