Wim van Bemmel wrote:
>
>>> The French method of cooking asparagus is to peel it, tie it in
>>> bundles, and plunge it into a very large kettle of rapidly boiling
>>> water. Peeled asparagus cooks more quickly than unpeeled asparagus,
>>> retains its maximum color and texture, and can be eaten all the way
>>> down to the butt.
>> Sacre bleu, naturally that's the French way. LOL
>
> Yes, but in The Netherlands we do the same.
> Boil them just 20 minutes, to retain bite.
> Then serve with molten butter, crumbled hardboiled eggs, and cooked ham,
> finely chopped.
> Twice a week, in season.
>

20 minutes? I give asparagus 8 minutes.