Gastronomixs

Asparagus cooked the Parkheuvel way

Creation by Erik van Loo, restaurant Parkheuvel**, Rotterdam, the Netherlands.

Asparagus cooked the Parkheuvel way

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

As needed:

 

asparagus

As needed:

 

cold water

3

leaves of

mace

As needed:

 

salt

Preparation method

  • Peel the asparagus, keep the peel, and set the woody ends aside.
  • Place the asparagus peel and mace in a pan of cold water, bring to the boil, and allow to infuse for 3 minutes.
  • Remove the peel and mace from the pan.
  • Now season the water with salt and add the peeled asparagus.
  • Bring the water to the boil and then turn down the heat and continue to gently simmer for 2 minutes.

Serving suggestions

  • Can be served as classic asparagus à la flamande or asparagus à la brabançonne.
  • Can also be used in various further preparations and compositions.

Previous page