Difference between revisions of "Cooking Asparagus"
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== Description == | == Description == | ||
[[Asparagus]] is low-calorie and spiked with vitamins A, B & C. | [[Asparagus]] is low-calorie and spiked with vitamins A, B & C. | ||
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* 1½ lbs | * 1½ lbs | ||
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# Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces. | # Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces. | ||
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# Let stand 1 minute and drain | # Let stand 1 minute and drain | ||
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[[Category:Low-calorie Recipes]] | [[Category:Low-calorie Recipes]] | ||
Latest revision as of 11:22, 15 July 2012
Description
Asparagus is low-calorie and spiked with vitamins A, B & C.
- 4 servings.
Ingredients
- asparagus
- 1½ lbs
Procedures
- 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 2-3 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 1-2 minutes. Drain.
Steaming
- Place steamer or basket in ½" 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.
