People tend to prefer their own way of cooking asparagus, and most of them steam it. Regardless of how you usually prepare it, try one of these methods and find a tasty new way to cook these delicious green stems that were once known as the food of kings.
Whichever method you choose, slice or peel the asparagus before cooking.
Blanching (or boiling) the asparagus?
Blanching or briefly dipping vegetables in boiling salted water is a great way to cook asparagus, despite the unappetizing appearance of the overcooked gray vegetable. By quickly cooking the asparagus in boiling water and then chilling it completely in ice water, you can “set” the color to green. This is the perfect way to cook asparagus if you intend to serve it cold.
Bring a large saucepan of salted water to a boil, add the asparagus and cook until tender, 1-4 minutes, depending on thickness. Drain and place the asparagus in ice water until it cools completely. Remove the asparagus from the ice water and pat dry.
Grilling asparagus is a great way to preserve its herbal flavor and add some smoky flavor to the process. Simply stir chopped or peeled asparagus with a little vegetable oil and place on a hot grill. Place them on the grates to prevent them from falling off the grate. Cook, browning evenly, until tender, only about 10 minutes. Sprinkle with salt and / or lemon juice and serve warm or at room temperature.
Asparagus in the microwave?
When heating asparagus in the microwave, they cook in the same way as steamed. To microwave asparagus, simply place the asparagus in a microwave-safe baking dish, add 2 tablespoons of water, cover and microwave until tender, 2-3 minutes. Let stand, still covered, for another 3 minutes or so.
Pan roasting is part steaming and part sauteeing and gives you the browned edges of grilled or roasted asparagus without the hassle of heating up a grill or oven. Heat a bit of cooking oil or butter in a large frying pan over high heat. Add asparagus, cover, and cook, shaking the pan now and again, until asparagus is browned and tender, about 10 minutes.
Pan-fry is partially steamed and partially sauteed, giving you the golden edges of fried or roasted asparagus without the hassle of heating up your grill or oven. Heat some oil or butter in a large skillet over high heat. Add the asparagus, cover and cook, shaking the pan occasionally, for about 10 minutes, until the asparagus is golden brown and tender.
Asparagus makes delicious pickles that are perfect with jerky, sandwiches or as a whisk in Bloody Marys! This method uses brine and pickled vegetables in the fridge.
To roast asparagus, turn on the oven, put asparagus in the oven, cook until brown and tender. It’s that easy. Just add a bit of cooking oil to the asparagus to keep it from drying out in the oven. Sprinkle with salt and a squirt of lemon juice before serving, if you’re so inclined.
Saute or stir-fry with asparagus?
Cooking asparagus over high heat with stirring often produces bright green tender chunks and accentuates the nutty flavor of the mostly herbaceous asparagus aroma. This method works best with asparagus that is first cut into 1 to 2 inch pieces.
Heat a wok or large skillet over high heat, add the vegetable oil, and when hot enough to shine a little, add the asparagus. Cook, stirring almost constantly, until the asparagus is soft and golden around the edges, 3-5 minutes, depending on the thickness of the asparagus. If you want to add garlic, green onions, ginger, or other flavors, add them just before adding the asparagus and let them simmer for just a minute before adding the asparagus.
Asparagus is usually cooked whole, but can be cut into small pieces if desired. If you are steaming whole or sliced, place the asparagus on the steamer rack and pour over the boiling water. Cover and cook until the asparagus is tender, 4 to 8 minutes depending on the thickness of the asparagus stalks.
Steamed asparagus is often served with a little oil and salt. Traditionally, he will take a nap with a little Dutch sauce. A more decadent way to serve it is with a light dressing and hard-boiled, mashed, or grated eggs.
1.Bring a saucepan or Dutch oven to a boil filled with an inch or two of salted water. Add the asparagus and cook until bright green and crispy but tender, about 3-4 minutes, depending on the size of the asparagus.
2.Remove from boiling water and immediately immerse them in an ice bath to stop cooking. Once completely cooled, drain the water completely and dry.
Suggestions and recipe options?
This recipe uses 4 servings (1 cup each blanched asparagus). 1 pound of asparagus makes about 2 cups of chopped asparagus.
Store unopened leftovers in refrigerator for up to 4 days.
Place dried asparagus in one layer on a tray lined with parchment or wax paper and place in the freezer. Once the asparagus is frozen, transfer it to a zippered bag and freeze for up to 9 months. Remove and reheat any size serving, or defrost the entire bag overnight in the refrigerator before reheating.
If the skin appears thick and tough, use a peeler or kitchen knife to peel the stem about 2 inches from the tip.
Blanched asparagus is delicious with Dutch sauce or teriyaki added.
The tips of the asparagus are the most tender part of the vegetable and always spoil first. If the tips start to turn dark green and easily crumble between your fingers, it’s time to toss.
Use leftover blanched asparagus in an omelet or scrambled eggs, in a pasta (such as a pasta with peas and Serrano ham), or in a vegetable plate.
All About Asparagus?
I find asparagus, a member of the lily family, to be an intriguing vegetable. The spears shoot up quickly, growing 6 to 10 inches in one day and must be harvested the day it sprouts from the ground. If left to grow, the stalks can reach several feel high and become inedible. It is important to purchase your asparagus as fresh as possible as the sugars naturally found in the stalk will migrate to the cut ends and contribute to toughness and stringiness. So buy it from a good farmer or market, store it in the refrigerator, and cook it as soon as you can.
Asparagus can be prepared a number of ways including grilled, roasted, stir-fried, steamed, and sautéed. Today we are going to look at the most basic: blanched. Blanching asparagus is great because you don’t need a lot of equipment or effort to get delicious, tender results.
Fruit trees are blooming here on the West Coast, and asparagus is in the markets, so there’s no question that spring has arrived. Hooray! Let’s take a look at one of the easiest ways to prepare this spring treat: blanching.
Asparagus can be cooked in a variety of ways, including grilling, broiling, broiling, steaming, and braising. Today we will take a look at the most basic: whitening. Blanching asparagus is great because you don’t need a lot of equipment or effort to get a delicious and tender result.
Choosing asparagus: thick or thin?
Another popular idea of the late twentieth century is the superiority of “thin pencil” studs. The idea was that thinner asparagus would be sweeter and less tough than thicker stems. Personally, I don’t see much of a difference and don’t mind the fact that thinner asparagus is usually more expensive, depending on the recipe, but I usually go for the thicker stems, which I think are juicier and more interesting. there is. …
Should you peel asparagus?
Peeling asparagus is an old method of cooking sweet juicy stalks where you remove the potentially fibrous outer layer. While I do appreciate exfoliation from time to time for its classy retro charm, unless the asparagus is very old and tough, I usually don’t brush it. I think this is a waste of time and asparagus, especially if the stems are young and fresh. Whether you do this or not is up to you, but keep in mind that peeled asparagus will take slightly less cooking time.
Yes, you should cut up the asparagus?
I was surprised when I was once served whole asparagus without clippings from someone who is usually a seasoned chef. The top 3/4 spears were delicious, but the ends are stiff and inedible. She just shrugged and said that was her family’s and gestured for us to leave the hard ends on the plate. I am definitely into pre-chopped asparagus, and I use the quick method to break up tough, woody ends before cooking and serving. If you are concerned that tough, sticky pieces may be left over from your clicking technique, simply cut a piece off the rod and test. Strength will be evident and you can cut a little deeper into the stem to remove it if necessary.
Slice asparagus for quicker cooking ?
I love asparagus as a complement to green and cereal salads, pasta, pizza, frittats, and many other spring dishes. This is why most of the time I cook asparagus already cut into pieces. It also helps me start cooking the stems first and add quick cooking tips after a few minutes to get everything done perfectly. However, all spears make a great presentation. They just need a little longer to cook, just 4 to 4 1/2 minutes.
Salt the cooking water?
It is very important to salt the bleaching water well. This will season the vegetables and (according to Harold McGee) prevent too many nutrients from getting into the water. I add about 2 tablespoons of salt to 6 cups of water.
You don’t need an ice bath to blanch asparagus?
I don’t know about you, but I never have enough ice cubes in my house, so having an ice water bath on hand to dip fresh asparagus off the stove is always a hassle. The reason for this is that it will stop cooking and retain its vibrant color. So I started asking myself: is it necessary?
I think yes and no. According to food science aficionados (such as Mr. Myhrvold), an ice bath does not cool the core’s internal temperature, and distributing them over the surface for cooling works the same way. But many people have done very well with shocking vegetables in icy water, especially in keeping them vibrant in color. So I say, if you think it’s worth the fuss, go ahead. But I don’t mind.
Instead of whipping up a bowl of ice-cold water, I just drop the asparagus in some olive oil right away (because Harold McGee says this helps prevent too much water wasted) and lay them out on a cutting board or plate. great. It works for me, as long as the asparagus is not bright neon, it is still quite green.
How to know when the asparagus is ready?
Asparagus from childhood was not very inspiring. The dull, damp and dull green spears puzzled me why this vegetable is considered a special treat. Then came the 80s, when there was a time for a gentle and crunchy approach to cooking vegetables. Here the asparagus was barely cooked, leaving it bright green with a crunchy texture. This was a huge improvement, but many people living in fear of the dull, wet spears of yesteryear made the mistake of undercooking, getting too crunchy, if not crunchy, results. I now cook my asparagus a little longer than the crunchy and tender, so it stays bright green but tender and juicy. How long will that take? It depends a lot on the size of your copies.