I try to select asparagus about as thick as my finger, then I peel them with a vegi peeler. This goes fast, I lay them on the counter and drag the peeler down the side rolling them as needed.
Then I lay the aspagus in a steamer in a loose open way so the steam can get in and around.
The sauce is made from fine chopped hard-boiled-egg, melted butter, chopped parsley and a bit of lemon zest.
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