Asparagus Tips with Butter

Ingredients

• 600 gAsparagus
• 40 gButter
• 5 gSalt
• 5 gParsley
• 1 gPepper
• 2000 mlWater

Instructions

1. 1

   Preparation

   • Wash asparagus. Cut the top tips to about 5 cm and gather them into small bundles.
   • Cut the remaining tender asparagus below the tips into pea-sized pieces.
   • Chop parsley finely. Have pepper ready.
2. 2

   Cooking

   • Bring a large pot of water to a boil. Add about 5 g salt to the boiling water.
   • Add the bundles (tips) and the cut pieces to the rapidly boiling, salted water and cook briskly until bright green and tender-crisp (1–3 minutes depending on thickness).
   • Drain thoroughly immediately and do not refresh in cold water.
3. 3

   Finishing

   • Reduce remaining moisture by briefly sautéing in a hot pan for a few seconds to keep color.
   • Remove pan from heat, add the butter and toss the hot asparagus pieces until glossy and coated. Season with pepper and chopped parsley, add salt if needed.
   • Place the bundles on top and serve immediately as a side or in tartlet shells.