2 bunches of asparagus, peeled
1n tbsp lemon juice
ravigote
Preparation:
Cut of the woody ends of the asparagus.
Cook in a lightly salted boiling water for about 10 minutes. Serve with ravigote dressing.
Tips:
Easy way is to tie the asparagus in a bundle with a cotton string and boil with tips sticking out of water.
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