Aspargus help? its allways stringy and mushy!! what do i do with it?

Question

Okay so evertime a boil or roast it it comes out mushy and stringy!

How long should a boil it for?

and how long should I roast it?

also what about grilling?

Answer 1

boil 3 minutes tops

steam 3 minutes tops

grill for 6 minutes

roast for 6- 7 minutes

Answer 2

roast it on 450 deg. for 10 min roll it around and roast another 10 min. make sure you have drizzled some olive oil or buter on it and what ever other seasoning you like .

Answer 3

you need to bend it until it snaps off    that top bit is the bit you eat

the rest will be stringy!  

Answer 4

Asparagus is actually pretty easy to cook, if you have the right instructions. The how-tos to cooking asparagus are below, but a quick answer:

All cooking times are relative to how thick the asparagus spears are.  Very tender, young asparagus take less than the times listed below. Very thick asparagus should take the maximum time.  You can use a vegetable peeler to remove the tough skin of the thicker asparagus stalks.

boiling: up to 5 minutes.  If you are going to eat it cold, you can plunge it in ice water immediately after cooking

roast: drizzle asparagus with olive oil and roast on baking sheet at 450 degrees for about 10 minutes, up to 15 minutes for thick asparagus

grilling:  spray asparagus with olive oil and grill (turning frequently) for roughly 5 - 8 minutes

I prefer mine steamed:  place in steamer or steamer basket over boiling water. Steam 5 - 8 minutes

Answer 5

you cook asparagus till you can take a piece and is snaps in your fingers when bending

and also you know the stem of asparagus a lot of restaurants peel the bottom because of stringy and bitter taste it only takes like 5 minutes in boiling water to cook

you are for sure over cooking  

Answer 6

I just throw it in a skillet with butter and saute till tender and then sprinkle with parmesan cheese.

Answer 7

Treat your asparagus gently. Remove the bottom 2" and rinse the rest of the stalks.  Either cook whole, or slice in the diagonal.  Check it periodically, it should still be crisp, but tender how ever you prepare it.

Boil  about 2" of water in a fry or sautee pan add asparagus, reduce heat to low and cook for about 5-6 minutes.

Sautee:  Slice asparagus spears diagonally into 1/2" slices, leaving tips whole. Heat 1-1/2 to 2 tablespoons vegetable oil in a wok or large skillet. Adjust heat to medium high; add cut asparagus; cook, stirring constantly for 4 to 5 minutes, or until tender-crisp.

Roast:  Preheat oven to 450º. Arrange spears in a shallow pan with a little olive oil. It takes less then 10 minutes until spears are tender-crisp; check for desired tenderness after about 5 minutes.

Grill:  For grilling you'll need fairly thick spears. Place wooden skewers through several spears, side by side, to make a rack of asparagus. Place on top of the grids and grill for 10 - 12 minutes. Brush with herbed butter when the grilling is almost complete. Grilling woks or baskets,

Microwave:  Arrange asparagus spears around a microwave safe baking dish, as spokes on a wheel, with tips touching or overlapping in center of dish. Add water, about 1/4 to 1/3 cup, then cover with a vented lid, a domed plastic cover made for the microwave, or plastic wrap, turning back a small area along the edge for steam to vent. Microwave on full power for 4 to 6 minutes for about 1 pound of fresh asparagus spears; 3 to 5 minutes if cut in small pieces. Stop to stir or turn about halfway through cooking time. Remove from microwave oven at end of cooking time. Season, then cover and let stand 3 to 4 minutes before serving.