How to cook asparagus? This question has been asked time and time again. And I’m sure you’ve seen some pretty bad recipes out there.
The answer to this question is simple. Just follow these steps.
1. Wash the asparagus thoroughly.
2. Cut off the tough ends.
3. Snap off the woody bottoms.
4. Slice the stalks into bite-size pieces.
Health benefits of asparagus
Asparagus is a vegetable that has been cultivated for thousands of years. It was first mentioned in ancient Egyptian writings, and it has been used to treat various ailments since then. Asparagus is also known by other names such as green bean, spear, and pencil cress. Its scientific name is Asparagus Officinalis.
Asparagus contains more than 30 nutrients, including vitamins A, B6, C, E, K, folic acid, iron
Asparagus has been used medicinally for thousands of years. In ancient Greece, they believed that eating asparagus could cure impotence. Asparagus contains high levels of vitamin B6, manganese, fiber, folate, thiamine, magnesium, copper, iron, calcium, phosphorous, vitamin C, niacin, riboflavin, pantothenic acid, vitamin K, biotin, and vitamins A and E.
In addition to being healthy, asparagus is delicious! You can eat it raw or cooked. The healthiest way to eat asparagus is steamed with lemon juice.
Here are some tips on how to cook asparagus:
1. Choose fresh, firm spears with tight buds and no wilting or yellowing.
2. Remove the tough outer leaves by snapping them off at their base.
3. Trim any woody ends from the bottom.
4. Rinse well under cold running water.
5. Drain and pat dry with paper towels.
6. Place trimmed spears in a large bowl filled with ice water. Let stand until crisp-tender, about 10 minutes.
How do you store asparagus?
I have been wondering how to store asparagus. I live in the Pacific Northwest and we get a lot of rain, which means our asparagus is usually very fresh when it comes into season. But after about 2 weeks, the flavor starts to fade. How do people around here keep their asparagus fresh longer? Do they cover the asparagus with plastic wrap? Or do they put it in the refrigerator? What’s your favorite way to store asparagus? Share in the comments section
Steamed Asparagus with Lemon and Garlic
I’m not a huge fan of asparagus, but I do like it steamed. It is one of the few vegetables that can be eaten raw in season (and then only if you are very careful). Steaming brings out its natural sweetness while keeping its crunch intact.
Ingredients:
- 1 bunch asparagus, washed and cut into 4-inch lengths
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- Juice of ½ lemon
- Salt & pepper to taste
Directions:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place asparagus in a single layer on a prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 15 minutes. Turn asparagus over and bake an additional 5 to 7 minutes.
Remove from oven and add garlic and lemon juice to the pan. Toss gently to coat asparagus. Serve immediately.
Roasted Asparagus with Lemon and Parmesan
I’m a big fan of roasted asparagus. It is so easy to make, it can be done in the oven or on the grill. This recipe is one I have been making for years now. It is quick and simple. And it tastes great.
Ingredients:
- 1 pound asparagus, cleaned and trimmed
- Olive Oil
- Salt and Pepper
- Lemon Juice
- Parmesan Cheese
- Directions:
- Heat oven to 450°F.
Toss together asparagus and oil. Season with salt and pepper. Spread onto a rimmed baking sheet. Roast for 20 to 25 minutes, turning once halfway through cooking time. Sprinkle with lemon juice and cheese before serving.
Sauteed Asparagus with Lemon and Garlic
Sautéed asparagus is one of my favorite spring side dishes. It’s a simple, healthy way to enjoy the season’s first green vegetables. The recipe below uses lemon instead of vinegar to brighten up the flavors.
Ingredients:
- ½ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon chopped garlic
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 12 medium asparagus stalks, ends removed
- 2 lemons, zested and juiced
- 4 sprigs thyme
Directions:
In a small saucepan, combine the olive oil, lemon juice, garlic, salt, and pepper. Bring to a boil over high heat. Add the asparagus and cook until crisp-tender, about 5 minutes. Remove from heat and let cool slightly. Transfer to a bowl and toss with the lemon zest and thyme. Serve warm or at room temperature.
Broiled Asparagus with Lemon and Parmesan
The first time I made this recipe, it was a simple grilled asparagus dish. But then I realized that the lemon zest and parmesan would be great on any vegetable! So now when I make broiled asparagus, I always top it with some lemon zest and parmesan cheese.
Ingredients:
- 6 large asparagus spears, tough ends snapped off
- Extra virgin olive oil
- Kosher salt
- Pepper
- Zest of 1 lemon
- 3 tablespoons grated Pecorino Romano cheese
Directions:
Brush both sides of each spear with olive oil. Place spears on a lightly greased baking sheet. Brush tops with more olive oil. Sprinkle with salt and pepper. Broil until tender, 6 to 8 minutes. Top with lemon zest and cheese. Serve hot.
Pan-Roasted Asparagus with Lemon and Parmesan
I’ve been thinking about this recipe for a while. I love asparagus, but it has never really been my favorite vegetable. It’s always just okay to me. But when I saw these pictures, I knew they were going into our dinner rotation right away. They are perfect for springtime. They look like little bites of sunshine.
Ingredients:
- 5 pounds fresh asparagus, trimmed
- 1/3 cup extra virgin olive oil, plus more for drizzling
- Juice of 2 lemons
- 2 cloves garlic, minced
- 1/8 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- Grated Parmesan cheese
Directions:
Preheat oven to 400 degrees F. Line two rimmed baking sheets with parchment paper. In a large bowl, whisk together the olive oil, lemon juices, garlic, red pepper flakes, salt, and pepper; set aside. Working in batches, place the asparagus on prepared baking sheets. Drizzle with olive oil mixture. Bake for 15 to 18 minutes, rotating pans halfway through until asparagus is crisp-tender. Transfer to plates and sprinkle with Parmesan. Serve immediately.
Few tips about asparagus
What are ways to add asparagus to dishes?
Green asparagus is usually eaten raw. White asparagus is often steamed and served with hollandaise sauce. Purple asparagus is usually cooked with butter and brown sugar. Yellow asparagus is usually boiled and served with melted butter and lemon juice.
How do you know if your asparagus is ready?
Asparagus should be firm and bright green. If it looks limp, it may need longer cooking. To test, snap an end off one stalk. If it snaps easily, it’s done. Asparagus should snap easily when bent. The tips will have tight, closed buds. If the tip snaps open, it’s done.
What can you do with leftover asparagus?
You can use the leftovers in omelets, frittatas, salads, soups, stir fries, pasta dishes and casseroles. You can also freeze them for later use.
Can you eat asparagus every day?
Yes, as long as you don’t overdo it. A serving size is 3 stalks (about 4 inches). One serving equals about half a pound.
How much asparagus should you buy?
A good rule of thumb is to buy at least three bunches per person. That way, you won’t run out before the season is over.
How do you store asparagus?
Store asparagus in plastic bags or containers in the refrigerator crisper drawer.
Takeaways
In addition to steamed or sauteed, the asparagus can be sauteed or grilled. In the same way as steaming, the vegetable can be browned in a skillet over medium heat. The resulting steamed asparagus should be bright green and crisp and should be cooked to the desired tenderness. Moreover, if the asparagus is steamed, the steaming process will not affect the flavor.
Asparagus is available year-round. A few tips will help you prepare it quickly. The most important thing to remember is that asparagus should be cooked in its tender stage. You can use a steamer basket or a steaming pan to steam the vegetable. You can place the steaming basket in the steamer pan and add the steamed asparagus to the water. Once the asparagus has been steamed, it will be fork-tender.
