Asparagus with buttery breadcrumbs

Name: Asparagus with buttery breadcrumbs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Magyaros
Ingredients: 2 kg white asparagus; 6 tbsp granulated sugar; 150 g breadcrumbs; 250 g butter; 1 tbsp salt; 1 pc kitchen twine

30 min

Kifli Kukták

Ingredients

Price per portion:HUF 4,897.32

Preparation method

Preparation and cooking

Thoroughly peel the asparagus, working downwards from the tip, then cut or snap off the woody ends. Divide the cleaned asparagus into portions and loosely tie them together with kitchen twine.

In a tall, narrow pot, bring water to a boil with the sugar and salt. Place the asparagus bundles into the boiling water (making sure the tips are not completely submerged) and cook until crisp-tender, about 10 minutes, depending on thickness. Towards the end, you can briefly push the tips under the water. Remove the cooked asparagus from the twine and arrange on plates.

Preparing and serving the buttery breadcrumbs

In a pan, over medium heat, toast the breadcrumbs until golden brown without any fat. Stir continuously, as they can burn quickly! Once ready, immediately transfer them to a bowl. In another small pot, melt the butter.

Chef's tip

You can check the freshness of asparagus by rubbing the stalks together – if they squeak, they are fresh.

Do not throw away the cut woody ends; they make an excellent base for an asparagus cream soup or vegetable broth.

Be vigilant when toasting the breadcrumbs: breadcrumbs toasted too dark can become bitter. As soon as they reach a golden brown color, remove them from the heat.