How To Cook Asparagus

by admin on March 11, 2008


Asparagus is a nutritional vegetable, one that can be found at any fresh produce market or your local food mart. It’s a good source of Vitamin B6, Vitamins C, A, with tons of potassium and is rich in fiber.
There are so many delicious recipes for these vegetables therefore book marking this page may be your first task at hand. Keep in mind some people like the simplicity of the taste therefore adding a little salt may give your palates the taste it craves. However if you want to impress and try something new then follow some of these cooking tips.

Choice of Asparagus
When you are out shopping for asparagus, choose ones that are firm and have not started to wilt. The stem should be thick and firm or thin and firm according to your recipe. Rule of thumb choose for the asparagus that is fresh looking with a bright green hue to it.

Cleaning process
Wash each spear under cold running water. Some produce shops will sell them in bundles with a rubber band wrapped around the stems, and some may sell them loose Cut about a quarter of an inch from the bottom. This usually has a white color to it and is very firm with a bitter stringy taste.

The Quick and ease of cooking healthy
After you have cut and washed the spear, make sure you have a hot pan ready on your stove. One thing I insist on is eating vegetables with a certain crunch to them. This will not only ensure a quality taste but it will keep as many of the vitamins and nutrients in the vegetable rather than cooking it away with heat. Depending on the size of your asparagus you may want to blanch them first. This is simple enough. You bring a pot of water to a boil and drop your vegetable in it for about 3 minutes. Just enough time to give them a bright green color and make them pliable while keeping the crunching quality I am talking about.

Once you have blanched them make sure you have a very hot pan ready for the spears. Add enough olive oil to coat the bottom of the pan, toss a clove of garlic for flavor. Allow the garlic to get brown; once the garlic is brownish in color you know the pan will be hot enough to cook your asparagus. Place your spears in the pan allowing them to cook for about 3-4 minutes. Add a splash of white wine just enough to coat the asparagus. Don’t drown them, about 1 tablespoon of wine will do. This will give your asparagus a nice zesty flavor. Some people like to use lemon I use wine since I am usually sipping it anyway. The estimated time is about 5 to 6 minutes. You should keep in mind the asparagus should be tender but not mushy. After this process, you can place the asparagus on your plate either fanning them out like flowers or in a nice clump like logs.

Seasoning of the Asparagus
According to some people they drizzle a bit of Hollandaise to this tasty vegetable even a Beurre Blanc. I however like to eat things as they are why ruin the taste with all the heavy sauces and butter. Save that for when you go out. Remember you want to eat healthy and make it fast.

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