Steamed asparagus
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
With this recipe, you can cook perfect asparagus in a steamer. It's just the right amount of tender, remains pleasantly crisp, and gets its amazing flavor from a topping of shallots sautéed in butter and soy sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Two bunches of asparagus, peeled
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Cooking the dish according to the recipe:
- Trim the tough skin from the bottom halves of two bunches of thick asparagus. Remove the ends and discard. Cook the asparagus in a basket over a pan of simmering water, covered, until tender, 3 to 5 minutes.
- In a saucepan over medium heat, melt 1 tablespoon of butter, add half of the chopped shallot, and cook until softened. Remove from heat and stir in 3 tablespoons of cold, diced butter; add 2 tablespoons of soy sauce. Spoon the contents of the pan over the asparagus. Season with pepper to taste.
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