How to cook Asparagus
Asparagus is one of my favorite vegetables.
Apart from being tasty and easy to make, Asparagus is a natural diuretic, a heart-healthy food, containing no fat, cholesterol or sodium
There are many different easy and tasty ways to cook Asparagus, but first you should choose the right Asparagus.
How to select the right Asparagus
Before you learn How to Cook Asparagus, make sure to pick the right spears.
The key is to select straight, firm, uniformly sized spears with closed tips. (The spears being of uniform size ensure even cooking). The end cut should be moist, not dry.
You shouldn’t be bothered with the Asparagus thickness, as Asparagus with fat spears are just as tasty as those with thin spears.
As asparagus deteriorates rapidly, it’s important to select bundles that are refrigerated.
A few tips before moving to How to Cook Asparagus
- Asparagus should be used within two or three days of purchase, the fresher the Asparagus is, the better
- If you do need to keep the Asparagus for a day or two, you should place the spears upright in a bowl or a small vase filled with cold water
- Another storing option is to wrap the ends of the spears in a damp paper towel and refrigerate them
- Avoid cooking asparagus in an iron pot, as it would alter the Asparagus’ color
- If the asparagus is particularly tough or old, remove the skin from the stalk with a vegetable peeler
- Once cooked the Asparagus should be kept warm or in room temperature, as refrigeration dulls the flavor
So, How to cook Asparagus
Generally speaking, you don’t even need a recipe for Asparagus.
You just steam, boil or grill it, add butter, salt and pepper and you’re done!It really is that easy, but there are some steps you should follow:
- Soak the asparagus in cold water for several minutes. Swish it to remove dirt and grit
- Cut off the hard woody ends of the Asparagus.
The tip of the asparagus is very tender, but the further down you go on the stalk, the tougher it gets
- Set aside the discarded stems, they can be cooked and pureed for sauces and soups
- When boiling, tie the asparagus in bundles (this makes them easy to remove all at once) and immerse in boiling, salted water.
Blanch for about 10 minutes, or just until tender
- If using an asparagus cooker or tall pot, tie and stand the asparagus upright with the spears above water, then cover and cook just until the stalks are tender but still firm
- If you’re using the microwave for cooking the Asparagus, arrange the spears in a round baking dish with the tips toward the center. Add 2 tablespoons of water.
Cover and cook on HIGH (100% power) for 8 minutes or until crisp-tender, rotating the dish a half turn after about 4 minutes
- When the asparagus is perfect, transfer it with tongs to a bowl of ice water.
This stops the cooking and sets the bright green color
Asparagus is best eaten on the same day as cooked, but will keep for another day, losing only a little of its flavor and texture in the refrigerator.
Happy Cooking .