Asparagus with Toasted Bread
This simple asparagus recipe elevates the humble vegetable into a satisfying side dish. Tender asparagus spears are gently boiled and served atop lightly buttered toast, creating a delightful contrast of textures and flavors. The recipe is a classic, showcasing the natural sweetness of asparagus with a touch of richness from the butter.
Ingredients
- 1 pound Asparagus spears
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 4 cups Water (Quantity estimated (not specified in original recipe))
- 4 slices Bread slices (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
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Instructions
- 1Cut off the woody part of the asparagus spears. Scrape the lower part of the stalks. Wash the asparagus well and tie them in bunches.
- 2Place the asparagus bunches in a deep stew-pan with the cut ends resting on the bottom. Pour in boiling water to come up to the tender heads, but not to cover them. Add 1 teaspoon of salt. Place the stew-pan where the water will boil. Cook until tender, with the cover partially off the stew-pan. This will take 15 to 30 minutes, depending on the freshness and tenderness of the asparagus.
- 3While the asparagus is cooking, toast the bread slices until golden brown. Lightly butter the toast.
- 4Arrange the cooked asparagus on the buttered toast. Season with a little salt and serve immediately.
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