You will need
    • green asparagus;
    • water;
    • salt;
    • sugar;
    • butter;
    • high pan or steamer.
In contrast to the white asparagus, green no need to peel, the skin is so delicate that the need in this no-does not arise. Will only need to trim the bottom zaberemenila the ends, rinse the sprouts asparagus under running water and primary treatment can be considered complete.
If the asparagus is fresh, and at the end of the stems at a slight tap of the finger drops of juice, then the above procedure can be skipped, it will be enough only one washing.
But if you got the old stems, no peelers to do unlikely. But in this case, you do not need to clean the stems completely. Tough skin is covered with germs from the old usually only the lower third. Peelers if you don't, cut it off with a sharp knife, trying to capture maximalno a thin layer.
If you decide to boil the asparagus in water, then for these purposes, a very high or a very wide pan. Collect the treated stems into a bundle, tie them with a rubber band or kitchen string. Boil water, add to the pot a pinch of salt and sugar and a small piece of butter.
Dip asparagus in boiling water, immediately turn off the heat of the burner under the pan. After 10-15 minutes of being in hot water asparagus reaches the desired degree of readiness, and can be served to the table, Dobrev special sauce and garnish.
For cooking asparagus in the steamer, put the stalks in a steam bowl and cook them not more of the same 10-15 minutes. If for some reason you overcook them, the asparagus will become watery and lose flavor. In this case, it will not save the best sauce.