Cook'n With Class

Most people add salt to asparagus after cooking. The better approach is to cook it in well-salted boiling water from the start; this way, the seasoning gets into the vegetable rather than sitting on top of it. 🌊

Start by trimming the woody end, keeping about 15cm from the tip. Add it to salted boiling water until tender but still with some crunch. Then straight into ice water to stop the cooking and keep the colour.

This is the kind of tip and technique we share in our newsletters — small, but it changes how everything tastes at home. Sign up using the link in our bio, and make sure you’ve checked the chef tips & recipes group! https://bit.ly/Receive-The-Newsletter

PS cooking white asparagus is different, comment ‘asparagus' if you’d like us to send the instructions.

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 — 𝗵𝗮𝗻𝗱𝘀-𝗼𝗻 𝗙𝗿𝗲𝗻𝗰𝗵 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗰𝗹𝗮𝘀𝘀𝗲𝘀 𝗶𝗻 𝗣𝗮𝗿𝗶𝘀 𝘁𝗮𝘂𝗴𝗵𝘁 𝗶𝗻 𝗘𝗻𝗴𝗹𝗶𝘀𝗵

Springtime in Paris means asparagus at market stalls, longer evenings at café terraces, and produce so fresh it barely needs cooking.🌷

The French Market Tour & Cooking Class is built around exactly this: whatever is at its peak is on your plate. When you join us for a class, whatever time of year you visit, the market sets the agenda. And the spring agenda is looking good!

Check the calendar and book your French Market Tour & Cooking Class — https://bit.ly/Spring-French-Market-Tour-Cooking-Class

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 - 𝗵𝗮𝗻𝗱𝘀-𝗼𝗻 𝗙𝗿𝗲𝗻𝗰𝗵 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗰𝗹𝗮𝘀𝘀𝗲𝘀 𝗶𝗻 𝗣𝗮𝗿𝗶𝘀 𝗳𝗼𝗿 𝗮𝗻𝘆𝗼𝗻𝗲 𝘄𝗵𝗼 𝘄𝗮𝗻𝘁𝘀 𝘁𝗼 𝗰𝗼𝗼𝗸 𝘄𝗶𝘁𝗵 𝘁𝗵𝗲 𝘀𝗲𝗮𝘀𝗼𝗻 𝗶𝗻 𝗣𝗮𝗿𝗶𝘀.