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Steam Whistle–Poached Asparagus Spears

Created by Chefs Jeremy Sametz & Daniel Letourneau from Canadore College.

In a large sauté pan, lay the Asparagus flat.Cover with Steam Whistle Pilsner and water.

Add 50 g Butter and poach for approx. 10 mins or until al denté.

Season to taste.


    2 Bunches Asparagus
  • 1 Bottle Steam Whistle
  • To Cover - Water, Salted
  • 50g Butter
  • Salt & pepper to taste