2007-01-09 02:11:49 · 7 answers · asked by Rockinrobin 3 in Food & Drink ➔ Cooking & Recipes
The other answers are technically correct but. If you add it to the pot you would lose the character of the asparagus. I'd suggest quickly broiling the asparagus: put 'em on a small cookie sheet, roll them in a little oil (olive is best), put them under the broiler for 2 or 3 minutes, roll them around (to evenly cook), back under for another 2 minutes. They should be bright green with a few scorched touches. Be careful, if the phone rings you might burn them up! (I did that once.) This should be great with your roast.
2007-01-09 02:31:11 · answer #1 · answered by Amafanius 4 · 0⤊ 0⤋
Asparagus only takes moments of cooking time to finish. It should be just a little more then "al dente"... tender but still completely holding it structure and texture. If you can mash it with a fork.. it's overdone.
Turn off the crock pot and lay the asparagus on top and let it steam in the warmth of the residual heat. Test after 3 or 4 mins with a fork. Remove the asparagus and serve the meal immediately when asparagus is done because it will continue to cook in the crockpot heat til it's a green pool of icky mush.
Normally I put asparagus in a steamer or shall pan with a little water. Once the water is boiling,, I turn off the heat and let it cook til I get the dinner plated.
Leftover asaparagus makes a wonderful cold side dish served with a bit of mayonnaise, preferably homemade, and some minced or chopped hard boiled egg. A shot of hot sauce if you are the adventurous type.
2007-01-09 10:25:54 · answer #2 · answered by Irish 5 · 0⤊ 0⤋
cook the roast until is done, take out roast leave juices inside crock, add asparagus, cook until tender, this will give asparagus the flavor of your roast without making it mushy
2007-01-09 10:20:33 · answer #3 · answered by paki 5 · 0⤊ 0⤋
It will cook just fine, but don't add it too soon. Asparagus cooks fairly fast, and should be served while still slightly crunchy. .. So add it towards the end!
2007-01-09 10:48:57 · answer #4 · answered by ShouldBeWorking 6 · 0⤊ 0⤋
I would think so but i wouldn't put it in for the same length of time as the roast or it will be mush, i'd add it towards the end
2007-01-09 10:16:41 · answer #5 · answered by Stuck in the middle of nowhere 7 · 0⤊ 0⤋
Best added after roast is done. Just before serving.
2007-01-09 10:16:29 · answer #6 · answered by Anonymous · 0⤊ 0⤋
i would put them in there about 1 hour before the dish is done, if you put them in there in the begining they will become soft and squashy
2007-01-09 10:20:34 · answer #7 · answered by Crazycat 2 · 0⤊ 0⤋