First the asparagus should be washed in cold water, to remove any sand from the tips. Before cooking, white asparagus must be peeled from the head downward. For green asparagus, it is enough to peel the lower third. Then about 1-2 cm of the woody ends should be cut off. The spears can be quickly and easily peeled with the magic potato peeler - whether you use your left or right hand.
If the flavor of the asparagus is to develop fully, it must be cooked in plenty of water, to which salt, a little sugar, lemon juice, and some butter have been added. White or violet asparagus must be cooked for 15-20 minutes, depending on how thick the spears are, while green asparagus is finished in 10-15 minutes. To tell whether the asparagus is finished, pierce the end of a spear with a knife. The asparagus should be soft, but still offer some resistance.
Asparagus can be cooked either upright or lying in the pot. The asparagus pot from the original pro collection® is perfect for cooking them upright. Its special strainer inset supports the asparagus spears while they are cooking, so that they cannot move around too much and the delicate heads do not break off. When the vegetables are finished, they can be easily lifted out of the pot with the inset, while all of the cooking water drains off quickly. If you prefer preparing the asparagus in a horizontal position, you can also gently cook the fresh spring vegetables in the magic edition multi roaster, for example, whose 7.1 l capacity offers plenty of space for the spears. Here, too, the steamer inset that is provided makes it easy to remove the finished vegetables and drain off the water. In addition, the roaster’s stainless steel lid is a perfect serving platter and can even be preheated for this purpose.
By the way, if you decide on the classic variation, serving the asparagus with new potatoes and Hollandaise sauce, the conical pan from the original pro collection line is ideal for whipping up this creamy butter sauce.