- The Home Channel - https://www.thehomechannel.co.za -

Asparagus and Heirloom Beets



  1. Beets
    1. Cook the beets in the lightly salted water until soft; 15 minutes should do the trick.
    2. It’s nice if they are still a little firm.
    3. Remove them from the pot and cool them down. Skin the beets by rubbing it with your thumb, it should come off easily.
  2. Asparagus.
    1. Add the butter, zest, garlic, sugar and salt to a pot, as soon as the butter is melted add the asparagus and cover with greaseproof paper.
    2. Slowly cook the asparagus for 6 minutes.
    3. Perfect, that’s done…set aside