How to cook asparagus (5 easy methods)
Fresh asparagus darts have an unmistakably sweet and vibrant texture when enjoyed raw. Cooking fibrous greens will open up new flavors. No need more than a drizzle of olive oil and a sprinkle of salt and pepper to taste naturally delicious. However, the strong texture goes well with rich sauces such as Hollandes, a squeeze of lemon, or more umani and rich sauces in stir-fry.
Asparagus can be prepared on the stove, oven or even grill if you want to cook it outside. Adds a hint of burning smoke when boiled, while the steam keeps them bright green and succulent. The technique chosen all depends on what taste experience you are going for and which is most convenient
- Add salt water to a large pot.
- Add asparagus to boiling water.
- Cook for 1 to 3 minutes until bright green and tender.
- An ice water bath shock to stop the cooking process if not eaten immediately
- Place the asparagus in a steamer basket and cover.
- Cook over high heat, once the steam forms are bright green and fork-tender for 2 to 4 minutes.
- An ice water bath shock to stop the cooking process if not eaten immediately.
- Cut the asparagus into 2 inch pieces.
- Add oil or butter and fry the darts over high heat in a frying pan.
- Bake lightly browned for 3 to 5 minutes.
- Season with salt and pepper.
- The same method can be used to stir-fry asparagus.
- Set the oven to the pro setting.
- Coat asparagus with oil, salt and pepper, transfer to a sheet plate.
- Cook the asparagus 6 inches away from the top heating element in the oven.
- Boil for 8 to 10 minutes, until the asparagus is lightly browned and tender.
- Heat a large saucepan over medium-high heat with the addition of olive oil and butter.
- Include the asparagus and coat in the cooking fat.
- Asparagus bright green and crisp, cover and cook for 3 minutes.
- Remove the cover and turn up the heat.
- Season with salt and pepper.
- Look at the asparagus, stirring, for 3 to 5 minutes, stirring until it is browned
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Spring is the best time to buy asparagus from February to June, although they are available year-round from international sources. They come in colors other than green, look for purple and white as well. Depending on when the asparagus is harvested, the size will determine, and the wider spears will have more time to grow.Be sure to adjust the cooking time for very thin or dense spears. The long stems should be bright green and firm, the tips should be closed, and the skin should be soft and rubbery when pressed together.
Store asparagus in the crisp section of the refrigerator. If not eaten within 2 days, trim one inch from the bottom and wrap in a damp paper towel placed in a plastic bag in the refrigerator for up to 5 days.Place them in a tall jar or cup of about 1 inch of water in the refrigerator and then loosely cover with a plastic bag. If the tips start to soften, it’s time to throw them away.
How to make asparagus?
The base of the plant should be trimmed as the bottom stem is very hard. The best way to figure out where to cut the inedible part is to grab the center and bottom with your fingertips and cut in half. That natural breaking point can be used as a guide to trim the remaining darts.A vegetable peel can also be used to shave off thick outer skin to reduce waste. Be sure to wash the asparagus before cooking, and if you are using dry hot cooking methods such as frying or frying, try them with a towel so it does not steam instead of brown.
1 cup (134 g) of asparagus contains the following nutrients, according to the USDA National Nutrition Database:
2.95 g protein
0.12 g fat
3.88 g protein
2.1 g fiber
1.88 grams of sugar