Asparagus with New Potatoes Recipe
Ingredients
| Asparagus spears | 1 pound | |
| Water | 2 Quart | |
| Salt | To Taste | |
| Small new potatoes - 2 pounds | ||
| Parsley Butter Sauce | ||
| Butter | 1/4 Cup (16 tbs) | |
| Lemon | 1/2 | |
| Parsley | 4 Tablespoon, chopped | |
| Pepper | 1 | |
Directions
MAKING
1) Divide the asparagus spears into 4 different bundles and use string to securely tie each bundle in 2 places and toward the base.
2) In a large saucepan, bring 2 quarts of water with 1 teaspoon of salt to a boil.
3) Take the pan off the heat and add the potatoes. Pack them all around the pan and then stand the asparagus bundles upright in the center, keeping their tips extending out of the water.
4) With foil, cover the saucepan in order to make a domed lid that is high enough to cover the asparagus completely without crushing the tips.
5) Around the edges of the pan, crimp the foil well. This is important to ensure that the steam does not escape while cooking.
6) Put the pan back on the heat and bring the contents back to a boil. Boil gently for about 20 minutes, till the asparagus stalks feel soft when pierced with a sharp knife.
7) To prepare the sauce, in a small saucepan, heat the butter very gently till it is just melted.
8) Take the pan off the heat and add the parsley and lemon juice. Season with salt and pepper to taste.
9) With kitchen tongs, lift out the asparagus bundles and drain them thoroughly on a dish towel. With kitchen scissors, cut the strings and untie the bundles very carefully. Drain the potatoes.
10) Around the outside of a warmed serving dish, arrange the potatoes and place the asparagus in the center. Pour the hot sauce all over.
SERVING
11) Serve the preparation at once, while still piping hot and fresh. Makes a good main course dish, side dish or even an appetizer.
1) Divide the asparagus spears into 4 different bundles and use string to securely tie each bundle in 2 places and toward the base.
2) In a large saucepan, bring 2 quarts of water with 1 teaspoon of salt to a boil.
3) Take the pan off the heat and add the potatoes. Pack them all around the pan and then stand the asparagus bundles upright in the center, keeping their tips extending out of the water.
4) With foil, cover the saucepan in order to make a domed lid that is high enough to cover the asparagus completely without crushing the tips.
5) Around the edges of the pan, crimp the foil well. This is important to ensure that the steam does not escape while cooking.
6) Put the pan back on the heat and bring the contents back to a boil. Boil gently for about 20 minutes, till the asparagus stalks feel soft when pierced with a sharp knife.
7) To prepare the sauce, in a small saucepan, heat the butter very gently till it is just melted.
8) Take the pan off the heat and add the parsley and lemon juice. Season with salt and pepper to taste.
9) With kitchen tongs, lift out the asparagus bundles and drain them thoroughly on a dish towel. With kitchen scissors, cut the strings and untie the bundles very carefully. Drain the potatoes.
10) Around the outside of a warmed serving dish, arrange the potatoes and place the asparagus in the center. Pour the hot sauce all over.
SERVING
11) Serve the preparation at once, while still piping hot and fresh. Makes a good main course dish, side dish or even an appetizer.
Chef
