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Description Edit

Asparagus is low-calorie and spiked with vitamins A, B & C.

  • 4 servings.

Ingredients Edit

Directions Edit

  1. Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces.

Cooking spears Edit

  1. In deep, narrow pan or asparagus pot, heat 1" salted water to boiling.
  2. Place asparagus upright in pot. Heat to boiling, reduce heat.
  3. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain.

Cooking pieces Edit

  1. Cook lower stalk pieces uncovered in 1" boiling water for 6 minutes.
  2. Add tips, cover, and cook until tender, about 1-2 minutes. Drain.

Steaming Edit

  1. Place steamer or basket in ½" water (water should not touch basket).
  2. Place asparagus in basket. Cover tightly and heat to boiling.
  3. Reduce heat and steam until tender, about 6 minutes.

Microwave Edit

  1. Cover and nuke asparagus spears or 1" pieces and ¼ cup water in 2 quart casserole on high 4 minutes.
  2. Turn asparagus over. Cover and nuke until tender crisp, about 3 minutes longer.
  3. Let stand 1 minute and drain
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