Best way to cook asparagus?

Question

I am making a special dinner and want to make asparagus. i dont know how to prepare it though. Please help!

Answer 1

Roasted Asparagus with Parmesan
Serves 4

2 bunches asparagus (1½ lbs.), washed and ends snapped off
1½ Tbsp. olive oil
Kosher salt
Freshly ground black pepper
¼ cup finely grated Parmesan cheese

Preheat oven to 450ºF. On a rimmed baking sheet, toss asparagus with olive oil. Season with S&P to taste. Arrange in an even layer on pan, and sprinkle w/ parmesan cheese. Roast until asparagus is tender and cheese is melted, 10-15 minutes. Serve immediately.

--Everyday FOOD
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Pan Fried Asparagus

(for all you garlic and asparagus lovers!)

1/4 cup butter
2 tbsp olive oil
1 tsp coarse salt
1/4 tsp ground black pepper
3 cloves garlic, minced (I added more)
1/2 pound fresh asparagus spears, trimmed


Melt butter in skillet over med-hi heat. Stir in olive oil, salt and pepper. Cook garlic in butter for a minute but do not brown. Add asparagus and cook for 10 minutes, turning asparagus to ensure even cooking.

--All Recipes.com

Answer 2

If you put about 2" of water in a 10 " frying pan add a little salt and bring that water to a simmer
Meanwhile cut enough off the end of the stalks so that they'll all fit in the pan.
The easiest way to do that is to leave the rubber bands on the bunch
Push the bunch up against a back splash and cut them all to length
Pick up the whole bunch w/ rubber attached and place in water
Remove rubber bands -
Wow They're all facing in the same direction
Meanwhile set up an ice water bath using a rectangular roasting pan
After about 3-4 minutes or so -taste one they should be a little firmer than al dente
Using a pair a pro -type tongs pick the aspargus and keeping the same tip orientation place in the ice water bath
To finish
make a 50/50 mixture of EVO & butter
Allow the fat to get hot on your 10 " pan
Keeping your tip orientation together and using your tongs place the asparagus in the fat
Get them hot squeeze fresh lemon juice over them and a light sprinkle of Greek oregano -no substitutes
Either arrange in odd numbers on an plate or transfer to a serving platter that has been garnished w/ lemon slices

Answer 3

The Best Steamed Asparagus

"This is the best way to cook asparagus to enjoy it's flavor. It comes out absolutely perfect. For the wine, we recommend Pinot Grigio."

Original recipe yield:
4 servings

PREP TIME 3 Min
COOK TIME 3 Min
READY IN 11 Min


INGREDIENTS
1 pound fresh asparagus spears, trimmed
1/4 cup white wine
2 tablespoons butter
DIRECTIONS
Place asparagus in a microwave-safe dish. Pour in wine, and dot with pieces of butter.
Cover loosely, and cook in the microwave on High for 3 minutes, or until bright green and tender. Allow the dish to stand 5 minutes before serving.


4servings

Answer 4

Forget steaming. Roast them.

Simply place washed asparagus in a glass or metal baking dish. Sprinkle with salt and peper and olive oil.
Roast uncovered at 375 degrees for about 15 minutes. The asparagus will be delicious and perfectly cooked.
You can finish with some parmesean cheese, or just as is.

Answer 5

Mock Risotto
1 tablespoon extra-virgin olive oil
1 medium onion, diced
1/4 teaspoon salt
2 cups instant brown rice
4 garlic cloves, chopped
2 1/2 cups vegetable broth or reduced-sodium chicken broth
1 lb asparagus, trimmed and cut into 1/4-inch pieces
1 red bell pepper, finely diced
1 cup frozen peas, thawed
4 ounces reduced-fat cream cheese (Neufchatel)
1/2 cup grated asiago cheese or parmesan cheese, plus more for passing, if desired
1/4 cup minced chives or scallion tops
Heat oil in a large nonstick skillet over medium-low heat.
Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes. Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute.
Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes. Remove cover and spread asparagus and bell pepper on top of the simmering rice—do not stir into the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes. Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated.
Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more. Stir in 1/2 cup Asiago (or Parmesan). Serve topped with chives (or scallions) and additional grated cheese.

***Love this recipe. Very tasty!!

Answer 6

Fresh asparagus, cook really simple and quick, grill, or steam tends to be the best for me. Drizzel with a little olive oil, and salt and peper throw onto the grill for a minute or two. Or just steam it for 60 seconds, depending on how thick it is, if it is thicker you might cook for an extra minute. Good luck.

Answer 7

If you want it to retain it's nice green color, then you should blanch and shock it.

Get a pot of water boiling, and a bowl filled with ice water.

Put the asparagus into the boiling water for use a few minutes, then pull out and stick it into the ice water.

This will keep it from losing it's color and turning that awful army-green color.

Next, you can re-warm it in the microwave, or stick it back into the boiling water.

You can serve it with lemon and butter, or wrap it in bacon and broil it. It also tastes great cold on salads.

Answer 8

Stir fry it.

Slice it on the bias into quarter inch thick pieces. Stir fry it in canola oil or butter. Season to taste. Really lets the taste of asparagus through.

Or cream of asparagus. Sweat it with butter and shallots before you add any broth.

Answer 9

After breaking off the tough bottom ends, I add a little water and lemon pepper or butter. Bring to a boil and then turn it off. Let it steam in the remaining heat for a few minutes and it's ready to serve. You can add a hollandaise sauce or lots of other seasonings if you want. I like mine simple with the lemon pepper.

Answer 10

Make some vegetable kabobs on the grill. You can use asparagus, squash, some chicken. Ummm delicious.

Take care,
Mike