How do I cook asparagus? ?

Question

Do I stem them? Boil them? Do I use Butter or Just Water? I like them but I have never cooked them.

Answer 1

I put about an inch of water into a large skillet, and a little salt.  Bring to a boil.  Drop in cleaned asparagus (snap tough ends off bottoms).  Cover w/ lid, and let boil/steam about 2-4 minutes, depending upon thickness.  Remove to platter, and top w/ whatever you like:  kosher salt, freshly ground black pepper, grated parmesan cheese or shavings, lemon juice, blue cheese crumbles, butter, butter & garlic, hollandaise sauce (mmmM!), just about anything.

Answer 2

Asparagus is super easy.  Just break the bottom end off of each stalk wherever it naturally breaks.  Heat water to almost boiling in a skillet large enough for the stalks to lay down flat.  Drop the asparagus in and leave them until tender and bright green.  It takes less time than you would think - less than five minutes.  Enjoy!

Answer 3

Here are a few recipes that you can make with your asparagus.



Asparagus Vinaigrette

1 1/4 lb fresh asparagus spears

1 cup olive oil

1/3 cup white vinegar

2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon ground mustard

2 cloves garlic, crushed

Romaine lettuce leaves

Tomato slices

Radish roses, if desired

1. Place asparagus in 8-inch square (2-quart) microwavable dish; add 1/4 cup water. Cover; microwave on High 6 to 9 minutes or until crisp-tender; drain.

2. In tightly covered container, shake oil, vinegar, oregano, salt, pepper, mustard and garlic until well blended. Pour vinaigrette over hot asparagus, turning asparagus until well coated. Cover and refrigerate 2 to 3 hours or until chilled.

3. Just before serving, remove asparagus from vinaigrette; reserve vinaigrette. Arrange asparagus, romaine and tomato in separate sections on serving platter. Drizzle vinaigrette over vegetables. Garnish with radish roses.

Asparagus with Tomatoes

2 teaspoons vegetable oil

1 small onion, chopped (1/4 cup)

3 roma (plum) tomatoes, chopped (1 cup)

1 tablespoon lemon juice

1 tablespoon honey

1/4 teaspoon salt

1 1/2 pounds asparagus

1. Heat oil in 10-inch skillet over medium heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until tender. Stir in tomatoes, lemon juice, honey and salt. Cook 1 minute, stirring occasionally. Remove mixture from skillet; keep warm.

2. Wipe out skillet. Heat 1 inch water to boiling in skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 7 to 10 minutes or until stalk ends are crisp-tender; drain. Place asparagus in serving dish. Top with tomato mixture.

Asparagus with Honey Mustard

2 pounds asparagus

1/4 cup honey

3 tablespoons Dijon mustard

3 tablespoons lemon juice

1 tablespoon plus 1 teaspoon olive or vegetable oil

1. Snap off tough ends of asparagus spears.

2. Heat 1 inch water (salted if desired) to boiling in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat. Cover and simmer 8 to 12 minutes or until stalk ends are crisp-tender; drain.

3. Shake remaining ingredients in tightly covered container. Drizzle over asparagus.

Steamed Asparagus with Tarragon Mayonnaise

1 cup mashed soft tofu (8 oz)

2 tablespoons lemon juice

1 tablespoon Dijon mustard

1/2 teaspoon salt

2 tablespoons finely chopped shallot (1 large)

1 clove garlic, finely chopped

2 teaspoons vegetable oil

1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves

1 lb fresh asparagus spears

1. To make mayonnaise, in blender or food processor, place tofu, lemon juice, mustard, salt, shallot and garlic. Cover and blend on medium speed until smooth. With blender on, add oil by drops. Place in glass or plastic container; stir in tarragon. Cover and refrigerate at least 1 hour or until chilled.

2. Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place asparagus in basket. Cover tightly and heat to boiling; reduce heat. Steam 6 to 8 minutes or until crisp-tender. Serve with mayonnaise.

Grilled Spring Vegetables

Herb Butter

1/4 cup butter or margarine, melted

2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves

1 tablespoon chopped fresh chives

Vegetables

1 pound asparagus

1 pound green beans

1/2 pound mushrooms, cut in half

1/4 cup chopped walnuts

1. Heat coals or gas grill for direct heat.

2. In large bowl, mix all Herb Butter ingredients. Add remaining ingredients except walnuts; toss to coat with butter.

3. Place vegetables in grill basket. Cover and grill vegetables 5 inches from medium heat 6 to 8 minutes, turning vegetables once or twice, until tender. Sprinkle with walnuts.

Hope these give you some good ideas. There's lots more at bettycrocker.com.

Answer 4

You snap that where ever they snap naturally.

Wash them well then you can

Put them in a large skillet with 4 tablespoons of butter and sprinkle with garlic salt to taste. Cook covered until tender.

You can also wrap in tin foil and grill make sure to add butter and garlic.

You can also add a splash of lemon juice if wanted..

Enjoy!!

Answer 5

DON'T BOIL.. I place mine in the microwave and cook for about 6 minutes on power level 7.   put a little butter on them and a bit of salt.  

if you have canned ones, drain the fluid off of them and just lightly warm them in the microwave.

do not over cook fresh though.. I don't like mine mushy, and that is how it turns out if you boil it.

you always want to steam fresh asparagus.

Now you got me wanting asparagus....    

Answer 6

Get out a skillet (a skillet that you would brown meat in), then add about 3 tablespoons of butter, while the butter is melting add the asparagus. Cook it on a low setting, lower than medium that way the butter doesn't burn and your asparagus is cooked thoroughly.

You can add your own "toppings" you wish, such as garlic powder. At the end some people choose to put on Parmesan cheese.

Its as simple as that. Enjoy!

Answer 7

snap the ends off where they naturally break.

you can boil them.

i prefer either to saute' in olive oil, butter, and garlic or to grill them brushing with olive oil.