The best way to cook this white asparagus is sous-vide. Don’t worry though, cooking it tightly covered in a not-too-hot oven is almost as good. In both cases, you need oil for the vegans and for everyone else melted butter (unlike what I did for this picture), and a pinch each of salt and sugar, as customary in Vienna.

The best way to cook this white asparagus is sous-vide. Don't worry though, cooking it tightly covered in a not-too-hot oven is almost as good. In both cases, you need oil for the vegans and for everyone else melted butter (unlike what I did for this picture), and a pinch each of salt and sugar, as customary in Vienna.

The best way to cook this white asparagus is sous-vide. Don’t worry though, cooking it tightly covered in a not-too-hot oven is almost as good. In both cases, you need oil for the vegans and for everyone else melted butter (unlike what I did for this picture), and a pinch each of salt and sugar, as customary in Vienna.

Nino Shaya Loss-Weiss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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