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Steam Whistle–Poached Asparagus Spears

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

Directions
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.