Morton's The Steakhouse
The Decatur Building
1511 Sixth Avenue
Seattle, WA 98101
206-223-0550
Chef
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|
Morton's The Steakhouse |
Chef |
| Asparagus |
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| Asparagus, amount needed |
| salt
Preparation Instructions |
| 1. Cut off 1 to 1 1/2 inches woody or string stem of asparagus.. |
| 2. With Asparagus peeler, peel about 2 to 2 1/2 inches of stem.. |
| 3. Bring salted water in stock pot to a boil. place asparagus in the water. Par boil 3 minutes, starting from the time the water comes back up to boil. |
| 4. Remove asparagus and place in an ice bath.. |
| 5. When cool remove from the water and stack the asparagus on a sheet pan. |
| 5. Regrigerate. |