Recipe by Don Kretschmann, owner of Kretschmann Organic Farm and CSA
Ingredients
- Asparagus (as much as desired)
- Boiling Water
- Touch of Salt
Instructions
- Cut asparagus spears into thirds and segregate sections based on their maturity by separating the thicker, mature bottom of spears from the centers, and finally, from the tender, topmost portions.
- Drop only the thicker portions of the stems into a pot of boiling water.
- Boil 2 minutes before adding the medium portions of the spears to the pot. Boil an additional 2 minutes.
- Finally, add the remaining portions. Boil gingerly until these are just cooked.
- Strain, and dress with a touch of salt.
