stalk of Mykonos

Ingredients

Directions

1. 1

   Peel the asparagus thinly from the head to the end and cut off the woody ends. Cook for 15 minutes in salted water and strain.

2. 2

   Bring the crab butter and 50 cc of asparagus water to the boil briefly and slowly toss the tempting stems hot in it. Season to taste with salt, pepper and nutmeg.

3. 3

   Arrange on a plate, garnish with cress sprouts and serve.