How to properly cook Asparagus – Professionally
There are many ways to cook the Asparagus for your recipes/dishes. Remember: this is not a recipe, this is how you can properly cook it. Asparagus is the famous ingredient for fish dishes, meat or it’s served by its own.
About the Asparagus
It can be prepared by cooking or steam, and no matter how is prepared, it is good not to make it too fragrant because of the high boiling time. The Asparagus is good in combinations with lemon, butter, and garlic. It is an ingredient chosen by famous restaurants as a garnish, along with any kind of meat, becoming a sophisticated menu dish. It can be purchased from local stores or supermarkets. It is very easy to prepare or cook the asparagus and it can successfully fill the gourmet meal-worthy meals. Kings were the ones who preferred asparagus, and King Louis himself built a special greenhouse for the cultivation of asparagus, to have this ingredient all year round at his discretion.
As for nutritional properties, it’s good to know that the asparagus is a healthy vegetable that helps in detoxification belts, has anti-aging properties and is even an aphrodisiac, in case you were thinking about what to prepare for your life partner.
When Shopping: Look for smooth, firm, medium-size spears with tightly closed tips. The cover stem ends with a damp paper towel, wrap airtight and store in the refrigerator up to 3 days.
PREPARING THE ASPARAGUS FOR COOKING
Break off and discard the tough ends of the asparagus stalks where they snap easily. Wash thoroughly, including the tips, to remove any sandy soil. Remove the scales if sandy or tough. If stalk ends are quite large, peel about 2 inches of the end with a vegetable peeler, so they will be more tender after cooking.
METHOD 1 – BOILING
Add 1 inch of water (and 1/4 teaspoon salt if desired) to a large skillet (about 10-inch size). Cover and heat to boiling over high heat. Add asparagus spears, cover and heat to boiling again. Once water is boiling, reduce heat just enough so the water bubbles gently. Cook covered 8 to 12 minutes or until crisp-tender when pierced with a fork. Thinner, young asparagus will cook more quickly than the more mature one, thicker stalks. Lift asparagus from water with tongs, allowing extra water to drip off.
METHOD 2 – STEAMING
Place a steamer basket in 1/2 inch of water in a skillet or saucepan. The water should not touch the bottom of the basket. Place asparagus spears in the basket, cover tightly and heat to boiling over high heat. Once water is boiling, reduce heat to low and steam covered 6 to 8 minutes, or until crisp-tender when pierced with a fork.
METHOD 3 – MICROWAVING
Place asparagus spears and 1/4 cup water in an 8-inch square microwavable dish. Cover with plastic wrap, folding back 2-inch edge to vent. Microwave on high temp 6 to 9 minutes, rotating dish 1/2 turn after 3 minutes, until crisp-tender when pierced with a fork. Let stand covered 1 minute and then drain in a strainer.
|30 Calories||0.2g Fat||0.1g Saturated Fat|
|0mg Cholesterol||3mg Sodium||5.9g Carbohydrate|
|3.2g Fiber||2.8g Sugar||3.3g Protein|