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How to cook asparagus

 

 

how to cook asparagus

Asparagus is a delicious vegetable that contains many nutrients. It is extremely versatile, it can be cooked or eaten raw, is  suitable for both hot & cold dishes, as an accompaniment or to be enjoyed on itís own.

Preparing asparagus:

  • Wash under running cold water to remove any residue dirt.
  • The base of the asparagus spear tends to be woody & fibrous and should removed. This is generally a third of the way up the tip. Another way to do this is to hold the asparagus between your hands & bend it until it breaks. Make sure all asparagus spears are the same length.
  • Some people like to peel asparagus, I have never found this necessary. This can be done using a regular potato peeler.

Boiling asparagus:

  • Clean & prepare asparagus as above.
  • Add around 2 inches of water to a pan, add salt & bring to the boil.
  • Add asparagus to the pan & reduce the heat to a simmer, cook for around 3-4 minutes until spears are tender. Do not over cook as it will make the asparagus soggy.  

Grilling asparagus:

  • Clean & prepare asparagus as above.
  • Preheat your grill to a medium/high heat.
  • Brush the spears with a little olive oil.
  • Cook for 3-4 minutes or until tender, turning occasionally.

Pan frying:

  • Clean & prepare asparagus as above.
  • Melt 50g butter in a frying pan over a medium heat.
  • Add asparagus & season with pepper, add a splash of lemon juice.  Cook for approximately 7 minutes, or until tender.
  • You may wish to add 2 cloves of finely chopped garlic 2 minutes before the end.

Roasting:

  • Clean & prepare asparagus as above.
  • Preheat oven to 200˚C.
  • Brush spears with a little olive oil, making sure they are thoroughly coated.
  • Line a baking tray with foil & place the asparagus in a single layer on the tray.
  • Season well with salt & pepper.
  • Roast for 10-15 minutes until tender.  

Serving suggestions:

  • Hollandaise sauce.
  • Grated parmesan.
  • Butter & pepper.
  • Lemon juice.
  • Wrapped in prosciutto.
  • Slivered almonds.
  • A splash of olive oil.

Note:

If you are preparing asparagus for salads, as soon as it has cooked plunge it into a bowl of iced water.

 

 

 
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