Fresh asperagus?

Question

We just went to the store and got some. But now we dont know what to do with it. I know with alot of butter but whatelse? Like boil it first or what not???

Answer 1

ASPARAGUS WITH LEMON AND BUTTER
Active time: 15 min Start to finish: 25 min
4 lb medium to large asparagus, trimmed
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper



Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.
Cooks' note:
Asparagus can be cooked (without butter and lemon) 1 day ahead. Drain asparagus, then immediately plunge into a bowl of ice and cold water to stop cooking. Drain again and chill in a sealed plastic bag lined with dampened paper towels.

Makes 10 servings.

Answer 2

Oh, my! Skip the butter! It doesn't need it!.

There is a tendency for asparagus to be a little woody and stringy, especially at the bottoms. Use a vegetable peeler to take off the outer layer of the bottom portion (say the bottom half). Your hands are the best tool for the next step, which is to break off the bottoms...usually, the spears will break at the spot where the woodiness starts, so they kinda tell you what needs to be trimmed.

I like to grill it. You can get about 10 spears on a set of two skewers...each skewer should be about 3-4 inches apart, and run perpendicular (obviously, I guess) to the spears. A little bit of italian dressing, or just olive oil will be enough to keep them from sticking to the grill...Usually, I put them on indirect heat, at the same time I put the chicken on the direct heat, and they're all done at the same time.

They're also very good steamed, or even just roasted in a non-stick pan on the stovetop.

Yummy! My favorite veggie!!

Answer 3

WAIT!!! If you've never cooked fresh asparagus before, there's something you should know!

The stems get very woody and must be trimmed. Take one stalk, hold the tip in one hand the the bottom of the stem in the other hand and gently bend the stalk. The tough wood end will break off. You should then cut the remaining stalks to the same length.

Be sure to rinse the asparagus. They are grown in sandy soil and can be gritty, although they are often cleaned before going to market. Just put the trimmed stalks in a bowl of cold water and let them sit a few minutes; the sand will sink to the bottom of the bowl.

Then, they'll be ready to cook. I love asparagus and will roast them or just steam them in the microwave oven and splash them with a little lemon juice and/or butter.

Answer 4

Cut off the inch or so of the tough bottom parts and put into a pot of lightly salted boiling water and cook until just tender. Drain and serve with salt, pepper and melted butter. Great!

Answer 5

Saute, steam, Just dont boil. Snap the woody bottoms of them and serve with a fried egg (fried in butter) and some parmesan shavings, salt and fresh black pepper.

If you ever take advice on this yahoo q&a this is the best advice you will get. It is fantastic.

Answer 6

In a large skillet, heat about 3 tablespoons of olive oil. Add a few tables spoons of sugar and 1 small chopped onion. Stir to have the sugar coat the onion. Cook a bit until browned. Add cut asparagus. Cook until tender and still crunchy. Don't over cook.

Answer 7

Don't boil it. Here's the ticket. Snap off the hard, fat end of each sprout. Was them good. Coat them lightly in a little olive oil, salt, and pepper and saute the on high heat until they are JUST tender. Do not over cook them. That is the tastiest way to eat the stuff!!

Answer 8

I like to first blanch fresh asparagus (cook it just a little and shock it in cold water to stop the cooking process, all the while maintaining the bright green color). Then I like to throw it on the barbecue and just season it with a little olive oil, salt, and pepper. It's sooo good, it really doesn't need more preparation. It's also a crowd pleaser when you are entertaining.

Answer 9

Try this recipe:

INGREDIENTS:
1 teaspoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 medium shallot, minced
1 bunch fresh asparagus spears, trimmed
1/4 lime, juiced
1 pinch salt and pepper to taste

DIRECTIONS:
Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.

Answer 10

Brush a little olive oil on them, sprinkle with some season salt, and lay them on the grill for a couple minutes. Roll them over once. Takes less then 10 minutes all together.