Biotin is found in various foods, including liver, cauliflower, salmon, carrots, bananas, soy flour, cereals, and yeast. Biotin content of food is reduced by cooking and preserving.
Cut the asparagus to fit into your steamer basket. Cover and steam until the asparagus are bright green and tender, but still somewhat crisp, about 6 to 8 minutes for thick asparagus and 3 to 5 minutes for thin asparagus.Remove from the steamer and season with salt and pepper.Recipe courtesy of Wolfgang Puck, 2003.over and steam until the asparagus are bright green and tender, but still somewhat crisp, about 6 to 8 minutes for thick asparagus and 3 to 5 minutes for thin asparagus. Remove from the steamer and season with salt and pepper. Recipe courtesy of Wolfgang Puck, 2003.
With the heat still on high immerse the asparagus in the boiling water so that it comes back to the boil as quickly as possible. 7. Boil the asparagus for 2,3 or 4 minutes depending on the thickness of the stalks. (2 minutes for thin, 3 for medium, 4 for fat). 8. Remove from the boiling water and immerse straight away in the iced or cold water. You need to stop the cooking process as quickly as possible to preserve the asparagusâ texture.