Asparagus cooked in buttermilk

The asparagus are cooked in a mixture of buttermilk, salt, sugar, and citric acid which gives them an extra bite and adds a hint of tanginess. This preparation method can also be used for other vegetables such as leek, fennel, and chicory. Bear in mind that cooking times may be different.

Creation of Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium.

Makes 1kg.