How to cook GREEN Asparagus?

In France, we love green Asparagus, the true vegetable that announces spring and summer seasons!

My favorite recipe is simple: steamed asparagus with poached eggs, black truffle salt or espelette chili, and olive oil.

Let me give you a few tips to properly cook green asparagus … ;)

1. Steam
- Trim the stem ends: cut with a knife or with your hands (you will feel where the asparagus breaks naturally). Discard the ends or keep them to make a soup or a broth!
- Put the asparagus on a steaming basket, covered, on top of a boiling water pot.
- Steam for 3 to 10 minutes depending on the thickness of the asparagus, or until asparagus are almost tender (test the tenderness with a fork and not a knife).
- Once they are cooked, dip the asparagus on iced or cold water, to fix chlorophyll, that will help to keep a bright green color!

2. Boil
- Trim the stem ends - similar to above.
- Cook the asparagus in boiling water with salt, for 2 to 5 minutes depending on the thickness of the asparagus, or until asparagus are almost tender (test the tenderness with a fork and not a knife).
- Once they are cooked, dip the asparagus on iced or cold water, to fix chlorophyll, that will help to keep a bright green color!

3. Saute
- Trim the stem ends - similar to above.
- Melt butter on a hot pan, add salt to the asparagus and saute them, over high heat, until they are lightly brown.
- Add some water, cover and let cook slowly for 3 to 10 minutes until asparagus are almost tender (test the tenderness with a fork and not a knife).
Bon appétit!