Asparagus is a nutrient-rich vegetable, containing generous quantities of vitamin A, as well as vitamin C, iron, folic acid, calcium and minerals, all for about 4 calories per spear. Select asparagus with straight, firm spears, compact tips and bright green color. Choose uniformly-sized spears so the asparagus cooks evenly. Asparagus is prepared using a variety of cooking methods, then eaten alone or incorporated into a variety of dishes. One lb. of asparagus contains about 14 spears and serves two to four people.
Preparation
Step 1
Wash asparagus under cool, running water. If you notice any sand, swish the spears in a bowl of cool water to dislodge the sand, which often lodges in the tips.
Step 2
Cut off the tough ends of the spears, using a paring knife. Alternatively, snap the bottom off the spears. The spears break naturally where the stalk begins to toughen.
Step 3
Store asparagus up to three days in your refrigerator. Stand the stalks upright with the bottoms in a container with about an inch of water, or wrap the bottoms of the stalks in damp paper towels.
Boil
Step 1
Place about 1 inch of water in the bottom of a heavy skillet. Add more water if necessary, as the water should cover the asparagus.
Step 2
Bring the water to a full boil, then place the asparagus in the pan.
Step 3
Cook the asparagus, uncovered, until it reaches the desired level of doneness -- about two to five minutes.
Steam
Step 1
Place about an inch of water in a saucepan.
Step 2
Place the asparagus spears in a steamer basket. You may need to cut large spears to fit in the steamer.
Step 3
Place the steamer over the boiling water. Cover the pan and steam the asparagus for five to eight minutes.
Microwave
Step 1
Place asparagus on a microwave-safe plate. Add about 1/4 cup of water for each 1 lb. of asparagus.
Step 2
Cover the plate and cook the asparagus on high power. Cook the asparagus for two to four minutes, then rotate the dish.
Step 3
Continue to cook the asparagus until it reaches the desired level of tenderness -- two to four more minutes. Allow the asparagus to sit for a few minutes before serving.
Eating Asparagus
Step 1
Drain the water from the asparagus, then eat the cooked asparagus as is, or add a small amount of olive oil and butter or salt and pepper.
Step 2
Sprinkle the asparagus with additional seasonings to suit your preferences. Experiment until you find the seasonings that suit you best. Try nutmeg, dry mustard, ginger, curry powder, lemon pepper or garlic.
Step 3
Incorporate the herbs into an herb butter instead of sprinkling them directly on the asparagus, if desired. Soak the dry herbs, such as rosemary, basil or thyme, in a small bowl of boiling water. Allow the herbs to soak in the water for a few minutes, then blend the herbs with the butter.
Step 4
Serve hot asparagus with cheese sauce. Make cheese sauce by mixing 1/4 lb. of American cheese with 3/4 cup evaporated milk, 4 1/2 tsp. flour, 3 tbsp. butter and salt, pepper and dry mustard to taste.
Step 5
Add cooked asparagus to casseroles, soups and stews according to your recipe.
Step 6
Serve lightly-cooked, crispy asparagus on a plate with other vegetables such as carrots or celery.
Things You'll Need
- Bowl
- Paring knife
- Container
- Paper towels
- Heavy skillet
- Saucepan with lid
- Steamer basket
- Microwave-safe plate with cover
- Olive oil or butter
- Salt and pepper
- Additional seasonings as desired
- Dry herbs
- 1/4 lb. American cheese
- 3/4 cup evaporated milk
- 4 1/2 tsp. flour
- Dry mustard
- Relish plate
References
- Washington State University Extension; Asparagus Season is Here!; Sandra Brown
- North Carolina State University Extension; Farmers' Market Favorites: Asparagus; Linda Minges
- University of California Cooperative Extension; Asparagus Facts and Recipes; Anna Martin
- University of Illinois Extension: Using and Storing Asparagus
Member Comments