Asparagus with Bolzanina sauce - Forst
Peel the asparagus from tip to end. Take care not to break the asparagus. Order the asparagus by thickness and cut off the woody and dry ends.
Ingredients
- 2 kg white asparagus,
- 1 tsp. butter,
- 1 pinch sugar,
- 2 tbsps. white wine,
- salt,
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