asparagus spears with basil butter

Name: asparagus spears with basil butter
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 kg white asparagus; 7-10 Tbsp salt, 1 teaspoon sugar; 1-2 bunch/pots basil; 1 Garlic clove; 100 g Butter; 150 g air-dried ham in wafer-thin slices (e.g. Parma ham)

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 kg white asparagus
7-10 Tbsp salt, 1 teaspoon sugar
1-2 bunch/pots basil
1 Garlic clove
100 g Butter
150 g air-dried ham in wafer-thin slices (e.g. Parma ham)

Directions

1
Wash and peel the asparagus and cut off the woody ends. Boil the peel and ends with water. Add salt and sugar, simmer for about 10 minutes. Sieve the asparagus water and bring to the boil. Cook the asparagus for about 20 minutes.
2
Wash the basil and chop finely, except for a little bit. Peel and chop the garlic. Clarify butter: froth up, pour into a container with a chute. Let whey settle (do not use). Heat some butter, fry garlic in it. Add the rest of the butter, stir in basil
3
Drain the asparagus and serve. Pour basil butter over it. Garnish with the rest of the basil. Add ham. Serve with: white bread or new potatoes
4
Drink: cool rosé wine