An hardly any other vegetable has so much been perfected over the years as with asparagus: the favorite vegetable of the Germans has great potential. Peel the stalks, set aside the bowls for soup and stock, boil the large, precious leftovers in plenty of water and refine with salt, a little sugar and butter: this is the standard household recipe that works without a doubt. But in fact it is worth changing the parameters that the standard size certainly has in store, in order to let the quality of the tender spring vegetables come into their own even better.
Roast, grill or steam – the top chefs’ tips on this page show that there are many ways to achieve your goal. And the standard recipe is also very okay. However, the first tip for the start: Do not let the cooking water bubble through at full power for 15 minutes, but turn the flame down after it has boiled and simply let the tender vegetables gently simmer in the hot, lightly salted and sugared water. This way the asparagus doesn’t get mushy so quickly, it keeps its shape better and the perfect cooking point is easier to hit. In addition: Just barely covered with liquid is completely sufficient for the asparagus.