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Braised asparagus

Chef Maurizio Bosotti

Difficulty: easy

Difficulty: easy

Chef Maurizio Bosotti

Difficulty: easy

Difficulty: easy

Basic preparations

Cleaning asparagus

Method

  1. 01 /

    Wash and peel the asparagus, following the same procedure as in the “cleaning the asparagus” video.

    Put a saucepan over a gentle heat with about 20 g of butter.

    Once the butter has melted, place the asparagus in the saucepan, add salt, cover with baking paper or a lid and cook over a low heat until the asparagus has browned on one side.

    Turn the asparagus over and leave to cook until the asparagus is golden brown on both sides, it should be soft and tender.

    You can use any quality of asparagus you prefer, whether white, green or another colour, but it is best if it is not too thin.

    Serve the braised asparagus as a side dish for delicate meat dishes like a roast veal in the oven, or with fish, like sea bass in salt.

Basic preparations

Cleaning asparagus

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