Fresh asparagus, rich in potassium, calcium, iron and vitamins A and C, is a nutritious complement to almost any meal. A short cooking is ideal to preserve the fresh and light taste and to maintain a pleasant crunchiness. Read on to learn how to cook asparagus in many different ways.
Steps
Method 1 of 4: Prepare the Asparagus
Step 1. Choose the diameter of your asparagus
Thin asparagus cooks quickly and tends to have a crunchy exterior and soft center, while thick asparagus takes slightly longer to cook and has a denser texture. Both varieties of asparagus are excellent, whatever cooking method you choose, and the main difference is the final consistency. When buying, simply make sure your asparagus is fresh, green and firm, not limp or faded.
- Thicker asparagus often have a slightly woody stem, which you may want to peel before cooking. To peel an asparagus, use a normal vegetable peeler and remove the outer layer of the vegetable, from the middle to the base.
- Thin asparagus is a good choice for salads and pan cooking.
Step 2. Wash the fresh asparagus under cold running water
Asparagus is grown in the sand, so they may have some residue in the crevices. Place them under running water for a few minutes. If sand is hiding in the tips, fill a large bowl with cold water and leave the asparagus to soak for the time necessary to remove it.
Step 3. Eliminate the ends
The base of the asparagus is hard and woody, and not so tasty once cooked. The best way to recognize where to cut the asparagus base is to use your hands. Grab an asparagus with both hands, and fold it gently until you discover the point where it tends to give way, then break it apart. Discard the hard, whitish end.
- If you don't have time to break each asparagus individually, place them in a bunch on the cutting board and cut the final 5 cm.
- If you intend to peel the asparagus it will be sufficient to remove about the final 2, 5 cm.
Method 2 of 4: Blanch, Steam, or Boil
Step 1. Blanch the asparagus
This is a common and quick cooking method, which guarantees a perfect consistency if you want to serve cold asparagus in salads or side dishes. If you prefer to eat hot asparagus, avoid soaking them in ice water. Here's how to blanch asparagus:
- Bring the water to a boil in a large pot and add 2 teaspoons of salt.
- Dip the asparagus in the water and let them cook for about 3 minutes.
- Test an asparagus for doneness, it should be crunchy and not limp.
- If you wish, dip the asparagus into a bowl filled with ice water to stop cooking and cool them.
Step 2. Steam the asparagus using the special basket
For a quick and tasty side dish, choose to steam asparagus. The nutrients and crunchiness of your vegetables will be perfectly preserved.
- Pour about 2.5 cm of water into a pot, then place your steamer basket.
- Bring the water to a boil.
- Cut the asparagus to a size suitable to fit in the basket.
- Place the asparagus in the basket and steam them for 5-7 minutes, they should take on a bright green color and remain crunchy.
Step 3. Cook the asparagus in boiling water
This is a very simple cooking method, but it is important to avoid overcooking them. If you don't pay proper attention, you risk them quickly becoming soggy.
- Pour some water into a saucepan and add 2 teaspoons of salt.
- Bring the water to a brisk boil.
- Dip the asparagus in boiling water.
- When the water boils again, set the kitchen timer for 5 minutes.
- If you wish, you can cook the asparagus in the microwave using a suitable container. Fill it with 60 ml of water, place the asparagus in the water and cover it with a lid. Cook on high for 3 minutes, then lift the lid and mix. Continue cooking until the asparagus softens slightly, it will take about another 3-4 minutes.
Method 3 of 4: Saute the Asparagus in the Pan
Step 1. Choose whether to cut the asparagus or leave them whole
If you intend to stir-fry them you can cut them diagonally into pieces about 3-5 cm long.
Step 2. Heat the oil in the pan
Pour about 1 tablespoon of oil or butter into the bottom of the pan, and heat it using medium-high heat.
Step 3. Add the asparagus
Arrange them in the pan carefully. Use a spatula or wooden spoon to sauté them over high heat until tender, about 3-6 minutes. The ready asparagus will have a bright green color interspersed with toasted parts.
If you like, you can add other vegetables to the recipe. At the same time add carrots, onions, peppers or mushrooms, they are all excellent ingredients in combination with asparagus
Step 4. Season the asparagus
Stir-fried asparagus is delicious served with a drizzle of melted oil and lemon juice. Also add salt and pepper to taste.
Method 4 of 4: Roasted Asparagus
Step 1. Preheat the oven to a temperature of 200 ° C
Before putting the asparagus in the oven, make sure the oven is hot, otherwise they will steam rather than roast.
Step 2. Arrange the asparagus on a baking sheet
Create a single layer to ensure even cooking.
Step 3. Season them with a drizzle of oil
The oil will guarantee the desired crunchiness. Distribute it evenly.
If you want to make sure the asparagus is greased evenly, you can season it in a bowl, then arrange it neatly on the baking sheet
Step 4. Season with salt and pepper
Distribute the two toppings to your taste. To make the recipe truly irresistible, you can also add grated Parmesan.
Step 5. Cook the asparagus in the oven for 12 minutes
Place the pan in the oven and cook them until they are a bright green color interspersed with some toasted parts. Be careful not to overcook them, they will burn quickly if left in the oven for too long.
Step 6. Finished
wikiHow Video: How To Cook Fresh Asparagus
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Advice
- Herb butter is a great topping for asparagus, whatever cooking method you choose. To make it, pour 1 tablespoon of boiling water into a small bowl. Add about half a teaspoon of your favorite herbal blend, such as rosemary, thyme, basil, or tarragon. Stir in 4 tablespoons (60 g) of softened butter and stir to mix the ingredients.
- Choose firm asparagus with closed ends. Fresh asparagus is deep green in color and free from soft or wilted parts.
- To store asparagus, wrap wet paper around their bases. Place them in a food bag and store them in the vegetable drawer of the refrigerator. It is advisable to consume them within 3 days of purchase.
- To make an asparagus salad, mix 500 g of cooked cold asparagus with a sliced tomato and a small finely chopped onion. Drizzle with oil and vinegar, or use your favorite dressing. Place it in the refrigerator and serve it cold.
