Asperges bouillies

Ingrédients

• 1 pound asparagus
• 8 cups water
• 1 teaspoon kosher salt

Préparation

1. 1

   Prepare the Asparagus – Rinse the asparagus under cool water. Using a knife, trim off the tough, fibrous ends, about 1 to 2 inches from the bottom.

2. 2

   Boil the Asparagus – In a large pot, bring water and salt to a boil. Add the asparagus spears and cook until bright green and fork-tender, about 1 to 3 minutes. Drain well, then season with salt and pepper to taste.

3. 3

   Chill the Asparagus (Optional) – If not serving immediately, transfer the boiled asparagus to an ice water bath to quickly stop the cooking process. Once cooled, drain well and store in an airtight container in the refrigerator. Season after reheating for the best flavor.