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March 15, 2009 05:46 PM
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Wash spears in cool water to clean any residual soil or sand from the tips.
Step2
Bend the spears and they will snap at the natural breaking point, to remove the woody bottoms. Cook one of the following ways:
Step3
Boil asparagus in 1 inch of salted water in a wide skillet for 3 to 5 minutes. Immediately rinse them under cool water to stop the cooking and preserve the bright green color.
Step4
Steam asparagus spears or pieces for 3 minutes, then rinse under cool water.
Step5
Roast asparagus in a 500 degree F oven for 3 to 5 minutes, or until tender. Roasting is usually best for thicker spears.
Step6
Stir-fry 2-inch lengths of asparagus with black bean sauce for a change of pace. Or stir-fry with garlic and ginger and toss with a little dark sesame oil.
Step7
Grill asparagus by skewering four or five spears together, making a raft that prevents individual spears from slipping between the grill bars. Buy the thickest spears you can find and secure them with bamboo skewers about 2 inches from the top and 1 inch from the bottom. Break the skewers off where they exit the raft. Brush the raft with olive oil, sprinkle with salt and pepper and grill over medium heat for about 5 minutes.
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heat a pan of seasoned water, butter or grease for a few minutes add asparagus to fry for 90 or 120 seconds. they will become brighter green. if you rinse them in cold water right away you will slow down the rate at which they continue to cook and get increasingly soft.
i have also steamed them for a couple minutes in a small counter top steamer, but i prefer the pan.
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1) Chop about ~1 inch off the bottom(thick pale green or white part, not leafy part) of the spears
2) Fill a bowl with water and ice (optional, but cooling immediatly after cooking improves taste and texture)
2) Fill a pan 3/4 full with water and add little bit of salt to the water.
3) Bring water to a boil
4) Place the asparagus spears in the boiling water and cook for 2-4 minutes depending on thickness.
5) The asparagus is ready when you can stab a fork through the thickest part and pull it out with no resistance.
6) (optional) Remove the asparagus from the boiling water and immediatly place in the ice water bath. You don't need to leave them in the ice water for long, just 10-20 sec to stop them from cooking any further.
7) Drizzle with a bit of extra virigin olive oil and black pepper to taste.
8) Enjoy =)
Since asparagus cooks so quickly I usually cook them right before the rest of the meal is ready.
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Answered Question
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How do you cook asparagus? Do you cut off the leafy end?
What kind of seasoning can you use and when do you put it on?
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Best Answer Chosen by Asker
| March 15, 2009 06:59 PM |
Wash spears in cool water to clean any residual soil or sand from the tips.
Step2
Bend the spears and they will snap at the natural breaking point, to remove the woody bottoms. Cook one of the following ways:
Step3
Boil asparagus in 1 inch of salted water in a wide skillet for 3 to 5 minutes. Immediately rinse them under cool water to stop the cooking and preserve the bright green color.
Step4
Steam asparagus spears or pieces for 3 minutes, then rinse under cool water.
Step5
Roast asparagus in a 500 degree F oven for 3 to 5 minutes, or until tender. Roasting is usually best for thicker spears.
Step6
Stir-fry 2-inch lengths of asparagus with black bean sauce for a change of pace. Or stir-fry with garlic and ginger and toss with a little dark sesame oil.
Step7
Grill asparagus by skewering four or five spears together, making a raft that prevents individual spears from slipping between the grill bars. Buy the thickest spears you can find and secure them with bamboo skewers about 2 inches from the top and 1 inch from the bottom. Break the skewers off where they exit the raft. Brush the raft with olive oil, sprinkle with salt and pepper and grill over medium heat for about 5 minutes.
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Other Answers (3)
March 15, 2009 07:01 PM
bend the white bark like base until it chooses a natural breaking point, heat the rest and eat. heat a pan of seasoned water, butter or grease for a few minutes add asparagus to fry for 90 or 120 seconds. they will become brighter green. if you rinse them in cold water right away you will slow down the rate at which they continue to cook and get increasingly soft.
i have also steamed them for a couple minutes in a small counter top steamer, but i prefer the pan.
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March 15, 2009 07:55 PM
The best tasting(IMHO) and simplest way to prepare asparagus is as follows: 1) Chop about ~1 inch off the bottom(thick pale green or white part, not leafy part) of the spears
2) Fill a bowl with water and ice (optional, but cooling immediatly after cooking improves taste and texture)
2) Fill a pan 3/4 full with water and add little bit of salt to the water.
3) Bring water to a boil
4) Place the asparagus spears in the boiling water and cook for 2-4 minutes depending on thickness.
5) The asparagus is ready when you can stab a fork through the thickest part and pull it out with no resistance.
6) (optional) Remove the asparagus from the boiling water and immediatly place in the ice water bath. You don't need to leave them in the ice water for long, just 10-20 sec to stop them from cooking any further.
7) Drizzle with a bit of extra virigin olive oil and black pepper to taste.
8) Enjoy =)
Since asparagus cooks so quickly I usually cook them right before the rest of the meal is ready.
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