Gastronomixs

Classic cooked asparagus

Make sure your guests can taste the pure flavour of asparagus in at least one dish in a menu. After all, it is one of the few true seasonal vegetables left, which we must make the most of. However, asparagus is also the perfect vegetable for you to bring your creative ideas to life! Always make sure you have a good basis, which provides the most consistent results. Only buy fresh asparagus, preferably of the highest quality (AA), and prepare them as soon as possible.

Classic cooked asparagus

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Ingredients

 

 

Dutch white asparagus AA

 

 

water

1%

 

plain salt

Preparation method

  • Peel the asparagus with a vegetable peeler and cut off the woody ends (about 2cm).
  • Place the peel and woody ends in a pan with water and salt and use them to prepare soup. (Some chefs use the peel to first make a stock which is then used for boiling the asparagus. You can decide whether or not you want to take this extra step. If you boil the peel with the asparagus, the asparagus will be slightly less white than normal once cooked.)
  • Place the peeled asparagus in a suitable gastronorm container and pour water over it using a measuring jug so that you know how much has been added. Make sure the asparagus are just about covered.
  • Now add salt equal to 1% of the total amount of water. Although you could estimate the quantities, if you measure them they will always be right.
  • Cover the asparagus with a damp cloth and bring to the boil.
  • If preparing the asparagus mise en place: simmer gently for 2 minutes and then remove from the heat. Leave to cool in the liquid. Continue preparing the asparagus as you wish.
  • If preparing the asparagus just before serving: boil for 8 to 10 minutes and use the tip of a knife to test whether they are cooked.
  • To prepare classic cooked asparagus (Brabant method of Flemish method), heat the asparagus in the liquid and serve with suitable garnishes.

Serving suggestions

  • For the Flemish method (à la flamande), serve with butter, egg, and parsley.
  • For the Brabant method (à la brabançonne), serve with butter, egg, ham, small potatoes, and parsley.
  • Grilled asparagus. Make sure the asparagus retain a nice bite when you boil them.
  • Use cold in a salad.
  • Bread them and deep-fry until crunchy.
  • As a vegetable garnish.

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