Braden Family Cookbook

Chuck Braden

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ASPARAGUS                                Basic


8 oz. per person, you will cut or break off the tough ends or you can lay each spear on a flat surface and peel the tough ends with a vegetable peeler. 

Bring a lot of water to a high boil.  Add 1 TBSP. of peanut oil to the boiling water.  This helps “set” the green color.  Add the asparagus and cook for exactly 4 minutes, a little less if using pencil-sized asparagus. 

Remove from water.  When ready to serve, warm with a little unsalted butter in a skillet over medium heat.  Serve with salt and a splash of really good and expensive olive oil.