Asparagus are delicate vegetables that require careful cooking technique. The steamed one is perfect for preserving its consistency and enhancing its flavor. Learn how to cook steamed asparagus both on the stove and in the microwave and serve them with the right light dressing.
Steps
Method 1 of 4: Steam the Asparagus on the Stove
Step 1. Wash and cut the asparagus
Focus on the tip when washing, as this is where most of the dirt and grime collects. When they are clean, use a peeler to remove hard flakes. When finished, grab each end and fold them. They should break right where the woody part ends and the soft part begins. Throw out the hard zone; for more details on the preparation of asparagus, click on this link.
Consider cutting them into bite-sized pieces
Step 2. Prepare the steamer
Fill a large pot with 3 cm of water and place the basket on top. The base of the basket must not touch the water.
Step 3. Place the asparagus in the pot and cover it with the lid
If you haven't already, bring the pan to the stove.
Step 4. Cook the vegetables over medium-high heat until they turn a bright green color
If the asparagus is rather thin, it will take 3-5 minutes; for the bigger ones, you will have to wait 6-8 minutes.
Step 5. Remove the lid and check for doneness
These vegetables should turn a bright green color. Poke the stem with a fork, if the asparagus is slightly soft, it means that it is cooked. If it's still hard, put the lid back on the pot and cook for another minute.
Do not overcook the asparagus, otherwise they will become mushy and lose their color
Step 6. Take them off the heat
Transfer them to a serving tray and serve them while still steaming.
Step 7. Consider always steaming them, but in a pan
Fill the pan with 120ml of water for every 230g of asparagus. Add the vegetables and cover the pan with the lid. Let it boil over medium-high heat for five minutes or until ready. When finished, drain them from the water and serve them immediately.
Method 2 of 4: Steam the Asparagus in the Microwave
Step 1. Wash and cut the asparagus
When washing, concentrate mainly on the ends, as these are the points where the greatest amount of dirt and dirt is collected. You also need to remove the hard flakes with a potato peeler. When the vegetables are clean and free of woody bumps, grab them by both ends and fold them. They will break exactly at the point where the soft zone joins the woody one; discard the latter and keep the tender part. For more details on the preparation, click here.
Consider cutting vegetables into bite-sized pieces
Step 2. Fill a large baking dish with 15-30ml of water
Make sure the bowl is large enough to hold the asparagus.
Step 3. Arrange them in the baking dish forming two or three layers
Start transferring them by placing them on their side until you have covered the bottom of the pan. Afterward, add the other pieces on top of the first layer. Continue like this until you get 2-3 layers.
Step 4. Close the dish with cling film
Run your fingers along the edge to make sure it is well sealed and remember to wrap the plastic wrap under the base of the bowl.
Step 5. Make a few holes in the film with a fork or knife
If you don't, the steam will get trapped and cause the plastic to burst, which could melt into the vegetables.
Step 6. Place the container in the microwave and operate the microwave at maximum power for 2-4 minutes
Check the doneness after two and a half minutes. The vegetables are cooked when they turn a bright green color.
Step 7. Remove the dish from the microwave and lift off the cling film
Be very careful when doing this as you could burn yourself with the steam. Use a fork or a pair of kitchen tongs to remove the plastic cover. Afterward, serve the vegetables immediately.
Step 8. If you are making asparagus for just one or two people, you can wrap it in four sheets of kitchen paper soaked in water
Wet the paper in plain water and use it to wrap the vegetables in several layers. Place this "foil" with the closure facing down on a microwave safe plate. Transfer everything to the appliance and cook at maximum power for 3-4 minutes. Be very careful when removing the vegetables from the paper, as they will be very hot.
Method 3 of 4: Season the Steamed Asparagus
Step 1. Consider dressing them
Asparagus is also tasty on its own, but you can enrich its flavor with a little butter, oil, lemon juice or salt. This part of the article describes some suggestions for seasoning them after cooking them and as soon as they are ready to be brought to the table.
Step 2. Season them with olive oil or butter
Olive oil goes well with the flavor of these vegetables, while butter enriches it.
Step 3. Add lemon juice or another acidic ingredient
A sprinkle of lemon enhances the fresh and delicate flavor of the asparagus. Alternatively, you can try apple cider vinegar, which is just as flavorful.
Step 4. Flavor the vegetables
Sprinkle them with salt and pepper or other spices you love, such as garlic powder or dried thyme.
Step 5. Enrich the vegetables with olive oil, lemon zest, salt and pepper
Mix two tablespoons of extra virgin olive oil and half a teaspoon of grated lemon zest. Sprinkle this mixture on the asparagus, finally season with salt and pepper.
Step 6. Make a lemon dressing
Put all the ingredients listed below in a jar. Close it and shake it to mix the contents well; at the end sprinkle the sauce on the steamed vegetables. Here's what you need:
- 80 ml of olive oil;
- 60 ml of freshly squeezed lemon juice;
- 1 teaspoon of sugar;
- Half a teaspoon of dried mustard powder
- A pinch of grated lemon zest.
Step 7. Enhance the flavor with lime juice and garlic salt
You need a teaspoon of garlic salt and the juice of half a lime. These doses are sufficient for 230 g of asparagus.
Step 8. Serve them cold
After cooking them, transfer them to a bowl filled with water and ice cubes. This way you cool them down, while preserving their color and crunchy texture. Alternatively, you can leave the cooked vegetables in a colander and cool them by pouring cold water over them.
Method 4 of 4: Prepare the Asparagus
Step 1. Buy them fresh
Choose those with firm, bright green stems and avoid woody or mushy ones. Asparagus is in season in early spring.
- Don't buy the ones that are stained or dented.
- You can also steam frozen ones, but the texture will not be as pleasant as that of fresh asparagus.
Step 2. Purchase only as many as you can eat
Asparagus is usually sold in bunches of 14 or 18 pieces. If you are cooking for several people, count 3-5 asparagus each. When fresh they can be kept in the refrigerator for 3-4 days.
If the recipe you are following indicates 450g of vegetables, know that you will need 12-15 large asparagus or 16-20 small ones
Step 3. Wash them
Place them under cold running water and use your fingers to wipe off the dirt and grime. Focus on the tips, as they are usually the dirtiest part.
Step 4. Use a peeler to remove the outer skin and hard flakes
Start about 5cm from the bottom of the stem. This is not necessary with thin stems, but thick, woody ones need to be peeled, otherwise you will get tough, fibrous vegetables.
Step 5. Fold them to break up the woody part
Grab the asparagus at each end and fold them; they should break right at the beginning of the hard portion (usually the lower third). Discard the woody part.
Step 6. Consider cutting them into bite-sized pieces
By doing this, you reduce cooking times and you will have simpler vegetables to consume.
