What is the best way to cook asparagus or the best recipe?

Answer 1

I saute garlic in butter, and then pour the melted butter and garlic, over freshly steamed asparagus. You can do this with many other vegetables, e.g., string beans, Brussel sprouts, cauliflower.

Answer 2

Preheat oven to 375. Place asparagus in a single layer in a baking dish (9x13 kind). Drizzle olive oil on top (I prefer darker olive oil for this), then season with salt and pepper and maybe some lemon zest or lemon juice and/or fresh rosemary chopped. Cook for about 15-25 minutes depending on how cooked you like them. You can add chopped fresh parsley now if you have it.
Often, I cook the asparagus at the same time as other food in the oven (chicken or fish). However, then I cook the asparagus at the temperature for the protein cooking in the oven rather than 375. It still ends up tasting good.

Answer 3

My favorite way is roasted and served with hollandaise sauce. (or just with lemon juice and pepper if you are watching fat grams)
You toss cleaned asparagus with some olive oil and either put it on a sheet of foil on the grill, or on a cookie sheet that has sides in a HOT oven. Around 425 F. Put it on to cook, Let it cook for about 7-10 minutes, and give it a toss or a turn, and let it cook for about that much longer.
When you take it off the heat, squirt it with plenty of fresh lemon juice a grind of fresh pepper and serve immediately. If you don/t the acid in the lemon will turn the asparagus this weird grey color. You could toss some lemon zest with the olive oil you cook it with for a similar result without the nasty looking color change.
Allrecipes.com has a couple of hollandaise sauce recipes. If you want to make it, it's really not hard as long as you don't cook it too fast. That makes lemon flavored scrambled eggs.

Answer 4

This is great for fall, easy, and very good~

Racheal Ray's Asparagus Risotto
1/4 cup extra-virgin olive oil
1 large shallot or half of a small onion, finely chopped
2 cloves garlic, finely chopped
2 cups arborio rice
Salt and pepper
One 32-ounce container (4 cups) vegetable or chicken broth
1 cup loosely packed flat-leaf parsley
1 cup grated Parmesan cheese, plus more for serving
1/4 cup pine nuts or walnuts
Grated peel of 1 lemon
1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
1. Preheat the oven to 375º. In a heavy ovenproof pot, heat 2 tablespoons olive oil over medium heat. Add the shallot and cook until translucent and softened, about 4 minutes. Add the garlic and rice; season with salt and pepper. Cook, stirring, until the rice is toasted, about 3 minutes. Stir in the broth and 1 1/4 cups water. Transfer immediately to the oven and bake for 25 minutes.
2. Meanwhile, using a food processor, finely chop the parsley, 1/2 cup Parmesan, the pine nuts and the lemon peel. Add the remaining 2 tablespoons olive oil and process until blended. Set the pesto aside.
3. Remove the risotto from the oven and stir in the asparagus and the remaining 1/2 cup Parmesan. Continue to bake until the rice is tender, about 5 minutes. Stir in the reserved pesto and serve with extra Parmesan.

Answer 5

Blanching asparagus is the best way. Then a dab of butter, maybe a little lemon pepper on top.........and if there are any leftovers, I would recommend chopping it up and adding it to some diced onion in a saute pan. Cook for a minute, then scramble some eggs, cook, add some herbed goat cheese or some feta..........yummy breakfast food!

Answer 6

I just put about an inch of water in a skillet, bring it to a boil. Then I add the asparagus so they are all lined up nice and neat, and boil them until they just start to change color. We like them tender-crisp. Then I butter, salt and pepper them. They are not mushy at all.

In fact, if you took the boiled tender-crisp asparagus and then plunked them in ice water to cool quickly, you could make a wonderful salad out of them. I cut them into about 3/4" to 1" slices and make a dressing with 2 T toasted sesame seeds, 3 T white vinegar, 3 T white sugar and 1 tsp soy sauce. Mix the dressing ingredients together and then pour over the cooled asparagus. Stir well and refrigerate until cold.

Answer 7

I love grilled asparagus. I usually put mine on some foil, brush a little olive oil mixed with garlic and lemon juice, salt and pepper. Cook until done....viola' ...there you have it....grilled asparagus. Some people put skewers through them and grill them like that. I've never tried it because I'm always cooking a lot at once (that's the reason I use foil).

Answer 8

I cook mine in a rice cooker. You add 1/4 cup water I have a steamer bowl that came with the rice cooker. Place the asparagus in the steamer bowl and cook for 5 to 10 mins. When it is finished cooking add lemon pepper and butter. Delicious

Answer 9

Here is the way I like to cook it....(and believe it or not, it's great!). On the grill. First, clean and cut to desired length and put in foil. Cover with spices to taste (garlic, pepper, whatever) and drizzle in extra virgin olive oil. Cook in enclosed foil on upper deck of grill on indirect heat about 15 minutes. Then when ready to serve with main entre, open foil and carefully remove asparagus with tongs, grabbing a handful at a time....place over flame-kissed area of grill and get them all in line and rotate until they have a hint of flame kissed goodness. Do not overcook or they will become limp and not as good. Remove and serve. If you like you can serve with parmesean cheese too. Yummy. Bon Appetite!

Answer 10

I don't usually put any other flavors with asparagus because i love the flavor as is. So here are my ideas:

grilled is fantastic--just skewar a row of them through the top and bottom of the stalks with two skewars and you can baste them with a little olive oil or just leave them as is.

I also love it steamed so it's still slightly crunchy. sometimes i top with a little parmesean cheese and chopped tomatoes.