Gastronomic First Aid ???
Right now, new Danish asparagus are shooting up from the ground and taste absolutely fantastic.
When boiling white asparagus, a good chef’s trick is to throw the ends and peelings into the boiling water a few minutes beforehand. This “saturates” the boiling water so that the asparagus retains as much flavor as possible (strain them out before boiling the asparagus).
Also, make sure the water is well salted, about 6% (like seawater). I always add a little sugar to the boiling water as well, which enhances the asparagus’s natural sweetness.
The green asparagus is of course also delicious to boil, but I think they become extra delicious and keep their color better if they are fried or grilled.
Serve with a little lemon juice and black pepper, and grate abundant amounts of good pecorino cheese over, then it’s just right (in the kitchen)?
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