Spring is a great time to enjoy fresh asparagus, since it's easy to find on sale at your grocery store between February and June. Not only does asparagus make a delicious side dish, it also packs a nutritional punch, as a good source of folic acid, vitamin C and thiamin. Asparagus also contains a chemical called glutathione, which among other benefits works in the body to remove toxins and helps immune function, according to Dr. Gordon Wardlaw of Ohio State University. Asparagus comes in the familiar green variety as well as interesting variations, such as white or purple.
Step 1
Choose fresh asparagus that is bright in color. Stalks with thicker stems increase preparation and cooking time; avoid buying asparagus with limp stalks. Plan to serve 4 to 6 stalks per person, depending upon the size and thickness.
Step 2
Rinse the asparagus thoroughly under cold running water. Place washed stalks on paper towels to dry them for easier handling.
Step 3
Remove the woody, tougher ends of the stalks by bending and snapping them off. Use a knife to trim the stalks evenly for a more attractive presentation.
Step 4
Fill a 2-qt. saucepan with about an inch of water and cover. Heat on medium temperature until the water begins to steam.
Step 5
Place the asparagus in a steamer basket; trim any stalks as necessary to fit. Set the asparagus over the pan of simmering water and cover.
Step 6
Steam asparagus for 4 to 8 minutes, cooking to a crisp-tender texture. Check for tenderness after 4 minutes.
Step 7
Place a serving dish in the sink. When the asparagus is ready, set the basket aside and pour the steaming water into the serving dish to heat it for a moment.
Step 8
Pour the water carefully from the now-hot serving dish and add the cooked asparagus.
Step 9
Add 1 tbsp. of butter, if desired, to the serving dish and gently toss the asparagus to thoroughly coat; or use 1 tbsp. of extra virgin olive oil for a healthier monounsaturated fat, as recommended by the American Heart Association.
Step 10
Squeeze some lemon juice onto the cooked asparagus to bring out its fresh flavor, and sprinkle the stalks with salt and pepper, to taste. Toss gently until all the stalks are seasoned.
Tips and Warnings
- Keep asparagus moist in the refrigerator until you are ready to prepare it, by wrapping the woody ends in a damp paper towel. Fresh asparagus will keep for 3 to 4 days.
- Do not overcook asparagus; check frequently after 4 minutes of cooking, to prevent the stalks from becoming too soft.
Things You'll Need
- Asparagus
- Paper towels
- Knife
- 2-qt. saucepan with lid
- Vegetable steamer basket or insert
- Serving dish
- Butter or extra virgin olive oil, 1 tbsp., optional
- Lemon juice, optional
- Salt
- Pepper
Member Comments