<Spring Vegetable Étuver>
|Field mustard||1/2 a bunch|
|Boiled bamboo shoots||100g|
Peel the skin of the asparagus at the base and cut them into 5 cm lengths. Cut the field mustard and bamboo shoots into 5 cm lengths as well.
Double-shell the broad beans. Nicking the skin and blanching will make it easier to shell.
Add the ingredients in Steps 1 and 2, butter and water to a pot and cook on medium heat (about 180 degrees Celsius) with the lid on. Once they come to a boil, reduce the heat (about 170 degrees Celsius), let them braise with the lid on for about three minutes, and season with salt and pepper. When the vegetables are cooked, turn off the heat and let them cook in the residual heat.
A useful tip
- It depends on your taste, but not overcooking the vegetables will give them a lovely texture.