How do you cook asparagus?

Question

I have just bought some to have with a chicken pie, boiled potates carrots and sweetcorn only it doesn't say how to boil it!

I thought maybe just boiling it, but im not sure.

Thanks xx

Answer 1

Boiling & Steaming

Whether boiling or steaming, it is a good idea to tie the asparagus in bundles of 10-12 spears for cooking, so they can be quickly removed from the water all at once.

To boil: submerge in a large pan of boiling water, cover and cook for 3-6 minutes.

To steam: stand the asparagus in 3 inches of boiling water, cover and cook for 3-6 minutes.



Roasting, Chargrilling & Barbecueing

Roasting and chargrilling produce an intense smoky flavour quite distinct from boiling or steaming.

To roast: pre-heat the oven (220°C, gas mark 7), place asparagus on baking sheet and drizzle over a little olive oil. Roast for approximately 10 minutes, turning a few times depending on the thickness of the spears. Stems should be soft, not limp, tips should be slightly crunchy.

To chargrill: toss the spears in a little olive oil and place in a ridged grill pan over a high heat. Grill the spears for 3-6 minutes turning once or twice.

To barbecue: set the grill on a medium height above the coals - you don't want the asparagus to cook too quickly and become black. Place the spears directly on the grill and cook until lightly coloured. If desired, toss in a light vinaigrette while still warm.



Stir Frying & Sautéing

Choose fine, young asparagus for stir frying and sautéing. If your asparagus is thicker, you may want to plunge it into boiling water for a couple of minutes and then into cold water to partially cook before stir frying or sautéing.

To stir fry: heat a little sunflower oil in a wok or deep frying pan until smoking hot, add the asparagus and stir fry for 3-6 minutes. Finish with soy sauce, sweet chilli sauce or your favourite oriental condiment.

To sauté: heat a non-stick frying pan over a gentle heat and add a knob of butter. When it starts to foam, add the asparagus and toss in the butter for 3-6 minutes.



Salad

Select the youngest, finest spears available, chop roughly and use in your favourite salad. If desired, blanch very briefly in boiling water and refresh before use as described above. A delicious combination is asparagus, fresh peas, feta cheese and lemon dressing.

Answer 2

Preheat the oven to 425 degrees. Wash the asparagus and bend it to break off the tough part at the bottom. Put it in a gallon plastic bag with a teaspoon of good olive oil per pound of asparagus. Seal and work the bag until all the asparagus is thinly coated with oil. Line a cookie sheet with foil, and lay out the asparagus in a single layer. Be anal retentive about arranging it. Sprinkle it with coarse sea salt or kosher salt. A few grinds of pepper or some Mediterranean herbs can be added or not - its a question of your taste. Put the asparagus in the oven, and set the timer for 11 minutes. The cooking time depends on how thick the asparagus is. Check it every minute or two (after the 11) to see if it is tender but still crisp. When it is, remove, place on platter, and serve. Listen to the complements.

Answer 3

Although they make stand up steamers just for asparagus, I boil mine in a flat pan with a little bit of salted water. When you wash, hold between the bottom and middle and bend, this will break of the "woody" part at the bottom. Boil just until a fork goes in the middle with a little resistance, (5 mins about-all according to how thick the stems are). Drain and serve with the same seasoning you are using on the carrots and corn (butter, salt, pepper). Enjoy!

Answer 4

Cut the bottom woody parts off, wash your asparagus, then lay it in a shallow pan so that it can all lay in one layer. Put barely enough water in the pan to cover the aspargus, then turn the heat on high until the water comes to a boil. Then turn it off.

Pour a little melted butter and lemon juice on it, sprinkle with kosher salt and fresh, coarsely ground Telicherry black pepper.

Yum.

Make sure your fellow diners are aware that they should pick the cut end of the stalks up between finger and thumb, and nibble down from the pointy end. There are few things more pitiful than watching someone try to eat asparagus (or indeed fresh corn on the cob) with a knife and fork!

Bon appetit!

Answer 5

Steaming it for 5 mins keeps all of it's lovely flavour. if you haven't got a steamer you can boil it, but try using a small amount of water in a frying pan so that you dont boil all the flavour out. Try not to overcook it as it will go very mushy! When you can stick a knife into the stalk easily then it is done. And dont forget to take off the woody bits of the stalk too.

Answer 6

Wash the asparagus and cut off about an inch the woody stem part at the bottom. Place in lightly salted and rapidly boiling water just until tender to the fork then serve with melted butter and pepper.

Answer 7

I steam mine in the microwave. Try this: place the asparagus in a shallow baking dish with 1/4 cup of water. Cover with plastic wrap (poke a few holes in the top). Cook on high for 3-4 minutes. Check for doneness. If you need to cook it a little more, then give it a couple more minutes. I like mine tender-crisp and this usually does a great job. Plus, it locks in the bright green color.

Answer 8

Cut off the tough ends. If you have a steamer use that to cook the asparagus. If not, just boil them until they are bright green and you can easily poke them with a fork. Don't let them go too long or they will be mushy.

Answer 9

2 great methods:
1. Steam it. Don't boil it as this will drain important nutrients and flavours. If you don't have a steamer system of any kind, microwave them in a dish with just a little water. This will do the same thing.
2. Griddle them. Brush them with oil. Heat a griddle pan until it's really really hot and griddle them for a few minutes, turning them regularly.

Answer 10

Hi

First break the stalky end off, then place the asparagus in a steamer and cover with some salt, if you dont have a steamer, put them in a colander, put a lod on it, then place on top of a pot of water. steam for about 10 minutes, put a knob of butter on top and swirl around so all the asparagus has some. then serve. will be delicious .