Asparagus (Generic)
Yield
4 servingsPrep
5 minCook
5 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
asparagus
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
asparagus
|
|
Directions
Asparagus is low-calorie and spiked with vitamins A and C.
To Prepare: 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: In deep, narrow pan or asparagus pot, heat 1" salted water to boiling.
Place asparagus upright in pot. Heat to boiling, reduce heat.
Boil uncovered for 5 minutes. Cover and boil 2 to 3 minutes longer.
Drain. Cooking pieces: Cook lower stalk pieces uncovered in 1" boiling water for 6 minutes.
Add tips, cover, and cook until tender, about 1 to 2 minutes.
Drain.
STEAMING:
Place steamer or basket in ½ inch water (water should not touch basket).
Place asparagus in basket. Cover tightly and heat to boiling.
Reduce heat and steam until tender, about 6 minutes.
MICROWAVE:
Cover and nuke asparagus spears or 1 inch pieces and ¼ cup water in 2 qt casserole on high 4 minutes.
Turn asparagus over.
Cover and nuke until tender crisp, about 3 minutes longer.
Let stand 1 minute and drain.
