Simply explained.

from the boss

Spring time is asparagus time. Now it is sprouting again and the asparagus friends are happy. Asparagus is particularly rich in vitamin C, vitamin B1 and B2. Asparagus is not only very healthy but also tastes great. But it is not easy to prepare. Many therefore prefer to eat it in restaurants. Since that is unfortunately not possible at the moment, boss Josef Nieder from Flair Hotel Nieder shares his tips and tricks with you for perfect success. Cooking asparagus – simply explained:

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This is where the art begins: of course, we always buy super fresh asparagus from the region. It has its price, of course, but it has a better carbon footprint and a sensational taste.

Peel the asparagus
Josef Nieder recommends a simple peeler for peeling. An asparagus peeler is not necessary. It is best to put the sticks on a pot and peel away from you. This avoids injuries and allergic reactions.

how much cut off the bar?
The freshness of the asparagus can be recognized by the brightness of the cut and the color of the stick. The lighter, the fresher the product. It is better to cut off a little more to avoid woody areas.

Tip: Tie the asparagus spears together with a roulade ribbon, this makes further processing a lot easier.

Cooking asparagus properly
How long do you cook asparagus? Until it’s done. Depending on the thickness of the bars. About 8 minutes in water with salt, sugar and a nut-sized piece of butter.

The asparagus is done if you can squeeze the end piece together with light pressure. It is best when it still has a bit of bite.

In the hotel kitchen of the Flair Hotel Nieder we have recorded this wonderful recipe for you … and this is how it works: