Asparagus comes in three varieties: green, white and purple, but the green variety is the most common in the United States. This vegetable has a long, tender, edible shoot with a nutty flavor. The leaves, or the tips, of asparagus are also edible and give the vegetable its distinctive look. Asparagus is high in folate, low in calories and has no fat. It contains many nutrients and is a good source of potassium, thiamin, vitamin B6 and vitamin C. To create tender asparagus, it must be cooked correctly as overcooking it will cause it to be mushy.
Prepare
Step 1
Rinse the asparagus under cool running water and pat them dry with paper towels.
Step 2
Cut off the bottom ends of the stalks, the point at which the green part fades, with a knife. Alternatively, hold each end of the asparagus and gently bend it. The asparagus will snap between the tough and tender ends.
Step 3
Use an asparagus or vegetable peeler to peel away any tough skin on the asparagus. This may not be necessary for younger or thinner asparagus.
Steam
Step 1
To use an upright steamer, tie your bundle of asparagus together with kitchen string before placing it into the steam basket. Put the bundle into the basket with the tips up.
Step 2
For a regular steam basket, place the asparagus, either whole or cut, into the basket.
Step 3
Pour water into the pot to just below where the steam basket will reach and bring it to a boil.
Step 4
Reduce the heat to a low boil and place the basket into the pot.
Step 5
Cover the pot and cook for two to six minutes. The time varies depending on the size of the asparagus, so check them after two minutes.
Saute
Step 1
Preheat a skillet with 1 tbsp. olive oil over medium heat.
Step 2
Cut the asparagus at least in half.
Step 3
Add 1 tsp. minced garlic to the skillet and stir.
Step 4
Put the asparagus into the skillet and season them with salt and pepper to taste.
Step 5
Cook for three to five minutes, stirring the asparagus often.
Roast
Step 1
Preheat the oven to 450 degrees Fahrenheit.
Step 2
Spread the asparagus out on a baking sheet in a single layer.
Step 3
Drizzle 1 tbsp. olive oil over the asparagus and rub it all over them using your fingers.
Step 4
Season with salt and pepper to taste and sprinkle 1 tsp. garlic powder over the asparagus.
Step 5
Roast the asparagus in the oven for 10 to 15 minutes, turning them after five to seven minutes.
Grill
Step 1
Preheat the grill to medium.
Step 2
Spread the asparagus out on a baking sheet in a single layer.
Step 3
Drizzle 1 tbsp. olive oil over the asparagus and rub it all over them using your fingers.
Step 4
Season with salt and pepper to taste and sprinkle 1 tsp. garlic powder over the asparagus.
Step 5
Place the asparagus onto the grill so they do not fall through the grates, or use a grill basket. Grill the asparagus for five to six minutes, turning a few times during cooking.
Tips and Warnings
- Asparagus is done cooking when a fork can easily pierce it with light pressure. Asparagus can be stored in the refrigerator for three to four days with the stalks wrapped in a damp cloth and placed in a plastic bag with air flow. Season steamed asparagus with salt and pepper, melted butter or your favorite sauce.
Things You'll Need
- Asparagus
- Paper towels
- Knife
- Vegetable peeler
- Saucepan with steam basket
- Kitchen string
- Skillet
- 1 tbsp. olive oil
- 1 tsp. minced garlic
- Salt and pepper
- Tongs
- Baking sheet
- 1 tsp. garlic powder
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