Cooking Asparagus

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

  • 4 servings.



  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.


  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.


  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