Spring flavour in every bite of this savoury bake
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Preparing and cooking asparagus
Rinse spears. Hold one at each end, then bend – it will break where the tough woody stem meets the edible tip. the best way to cook the spears is in about 5cm of boiling water in a wide, deep sauté pan. Green asparagus will take 3-5 minutes, depending on its thickness. Test by piercing a spear with the point of a knife – when cooked it will just slide in easily. White asparagus takes much longer to cook as it has a woodier texture. It needs 12-15 minutes – test as above.
When you break and trim asparagus, don’t throw away the trimmings and ends – they make a great stock for soups and risottos.