Asparagus is at it’s sweetest when freshly picked so, for the best flavour, use as soon as possible and take care not to overcook.
|
1. |
Rinse the asparagus in cold water. |
|
2. |
Remove any woody ends by bending the cut end of each spear. It should snap easily at the point where the woody part begins (usually about 4-6 cm from the base). |
|
3. |
Place about 3cm of water in a large pan and bring to the boil. |
|
4. |
Arrange the asparagus in a single layer in a steamer and cook for around 4-5 minutes, depending on the thickness of the spears, until just tender. |