how do you cook fresh asparagus and how many ways are there to cook asparagus? cheers.?

Question

this is urgent for my food practical.

Answer 1

You can cook asparagus anyway you want, but sauteeing and grilling are the most popular methods. Since it is for a food practical, I highly recommend big pot blanching before cooking. Big pot blanching requires enough water so that when the asparagus is added that it does not lower the temperature of the water so much that the water stops boiling. Also lots of salt. There is a small layer of gas just below the skin of the asparagus which contains pigments. The quicker you can cook asparagus, the more pigments will remain in the actual asparagus. If you boil the asparagus for an extended period, it will turn dark green and the pigments will leach into the water. Cooking very quickly will seal in these pigments while cooking the actual asparagus. Big pot blanching will season the asparagus evenly as well since the salt is in the water. After you have blanched your asparagus, shock it in ice water to stop the cooking process. If you are grilling the asparagus, blanching is a very important step because cooking raw asparagus on a grill will dry out the asparagus and usually result in charred asparagus due to the extended cook time. Big pot blanching is a small step that will result in a big difference in the quality of the finished product. As far as preparations for asparagus, my favorite is grilled asparagus with hollandaise or maltaise sauce (maltaise = blood orange hollandaise). Good luck.

Answer 2

I heard that this was Trader Vic's recipe. and it's really very easy but you have to watch the pot and stay with it until completion.

Prep: Take each spear and snap off the thick end (it will automatically break at the right place and you will get rid of the tough part which you can either throw in a stock pot or recycling container).

Bring a pan of water to a boil. Be sure the pan is big enough to take your asparagus spears lengthwise. (We use a stainless steel frying pan with higher sides but a 10" pot will do with enough water to cover your spears)

Have a strainer with long handle (or something that you can use to quickly remove the asparagus when it's ready) and a serving plate ready.

Blanch: Place the spears into the boiling water. As soon as the vegetable turns a deep bright green, immediately remove from the pan of water and place all lengthwise on a serving plate. If you have an oval shaped one, it's very attractive.

Sauce: In a small pot, heat about 2 Tab. vegetable or olive oil. When oil is hot, turn off heat and carefully add about 1 Tab or so of soy sauce.

Drizzle hot mixture over the asparagus.

Note: This is also the way we also like to prepare our gai lan (chinese vegetable). We pronounce it "Guy Lon" Sometimes we add a little oyster sauce.

Answer 3

Well you can wash the asparagus then add it a ziploc bag , then add little bit of olive oil until all the asparagus is covered not 2 much olive oil.

preheat oven to 300

then add it to a pan evenly put salt ,pepper, and half a lemon.

mix it then let cook for 12 min or until desired. be carful not over cook it. i made that mistake before. lol



Hope you enjoy it!

Answer 4

Bring saucepan salted water to boil. Add Asparagus and simmer for 12 minutes, drain put on absorbant paper and cool in fridge (if for a salad).

Answer 5

Asparagus is so yummy, it'd be a shame to overpower its delicate flavour. My fave way is to stream it (just so it's a bright green - too long and it'll look dull), and just season with salt and pepper and drizzle a little good quality olive oil over it, and a squeeze or lemon or orange juice. mmm!

Answer 6

Where I live we can hunt and pick fresh aspargras. You rinse it snap it and put stems in your steamer for 5-7 mins. Add spears cook addtional 5-7 min. till tender. Drain.
OR
Cook in boiling salted water with same time elements as above.
Serve w/ (your choice)
1. dash of lemon juice
2. buttered
3. hollandaise sauce
4. medium white sauce w/ mushrooms

Answer 7

Just lightly steam it so it is still crispy for best flavor and texture.
For something a little different put the spears in a glass baking pan and put Parmesan cheese over them and bake.

Answer 8

The best way I like it is lightly sauteed in olive oil and garlic then sprinkle with toasted sesame seed