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