Difficulty: easy
Chef Maurizio Bosotti
Difficulty: easy
Method
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01 /
Put a pan of water on the stove, add salt and bring it to the boil. Discard the previously peeled and washed asparagus.
Use asparagus of a similar size; if they are different, dip the larger ones first and then the thinner ones.
Cook without the lid until cooked to the desired point; we recommend keeping the asparagus al dente to bring out the full flavour of the asparagus.
To preserve the green colour and stop the cooking process, drain the asparagus, and dip them immediately into cold water with ice; if you do not have ice available, cool the asparagus in a bowl under cold running water.
