Asparagus and Sugar Snap Peas with Butter

Ingredients

• 500 g white asparagus
• 550 g green asparagus
• 300 g Sugar snap peas
• 1 tsp vinegar
• 1 tbsp salt
• 1 tsp sugar
• 2 tbsp butter

Instructions

1. 1.

   Peel the white asparagus thoroughly. Trim the lower ends of the spears and loosely tie them with kitchen twine in portions.

2. 2.

   Wash the green asparagus, peeling if necessary. Trim the lower ends evenly and loosely bind together.

3. 3.

   Rinse the sugar snap peas and remove the strings.

4. 4.

   In a large pot bring water to a boil, add salt and sugar. Boil briefly, then reduce heat slightly. Add the white asparagus and simmer for 15 minutes until tender. Remove and keep warm. Add the green asparagus and cook for 10 minutes, just until bright green; do not overcook. Remove and keep warm.

5. 5.

   In another pot bring water with vinegar to a boil. Add the sugar snap peas and simmer for about 15 minutes.

6. 6.

   Arrange all three vegetables on a large platter. Melt butter and drizzle it over the veggies.