20 hours ago, Duvel said:You need to peel it (with a special peeler that cuts just a very thin outer layer away, which is reserved for stock). Then blanch in water with some sugar/salt/lemon slice for 5-8 min - very tender.
… and said blanching water / stock gets used the next day for Spargelsuppe (together with two reserved spears of asparagus and some sausage mince, made into small meatballs). Yummy ! And a nice bridge towards tomorrows Spargel dinner 🤗
Accompanied with a nice Sauvignon Blanc from the company …
