Quick and Easy receipe for Asparagus? Anyone?!
Cut the ends off 1 lb of asparugus.
In a skillet satay with olive oil and garlic pieces. Sprinkle some salt and pepper in it. Stir for 10 minutes. Cover and basically steam it for 5 minutes. Serve immediately. Enjoy.
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Answers: My dad does this all the time:
Cut the ends off 1 lb of asparugus.
In a skillet satay with olive oil and garlic pieces. Sprinkle some salt and pepper in it. Stir for 10 minutes. Cover and basically steam it for 5 minutes. Serve immediately. Enjoy.
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steam it in a little water and olive oil---not too long though..
YUM!
grillin
Saute it with butter, garlic and salt and pepper.
Well since it's winter and using the outdoor grille isn't an option for everyone I usually lay the asparagus out on foil, drizzle with EVOO and use S&P to season, and grate fresh garlic on it. Sometimes to add variety I will chop a shallot and half a red pepper and sprinkle it on, then roast the foil pack in the oven at 400*. Roasting gives veggies great depth of flavor.
Toss with garlic, olive oil and salt and roast uncovered in a shallow pan for about 30 minutes in a 375 oven
drizzled in olive oil, roasted and a little kosher salt
barbecue ...
Roasted Asparagus
2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
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Garlic-Roasted Asparagus
2 pounds asparagus, tough ends trimmed, rinsed and patted dry
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
Salt
Freshly ground black pepper
2 teaspoons fresh lemon juice
Preheat the oven to 425 degrees F.
In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice.
Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.
Serve warm or at room temperature.
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Steamed Asparagus
1 bunch asparagus
Salt and freshly ground black pepper
Set up a steamer, fill the bottom with water and bring to a boil. If the asparagus are very thick, peel them. Start about 2-inch down from the tip of the stalk and peel. It is not necessary to peel thin asparagus. Cut the asparagus to fit into your steamer basket. Cover and steam until the asparagus are bright green and tender, but still somewhat crisp, about 6 to 8 minutes for thick asparagus and 3 to 5 minutes for thin asparagus. Remove from the steamer and season with salt and pepper.
Trim the ends and peel them up from the bottom to get rid of the tough part,usually we peel them with potato peeler 2-3 inches.Blanch in hot water for 3 mins. Then saute in olive oil and sprinkle with cracked black pepper and a little lemon juice.YUMMY
In a skillet heat up butter, put enough butter (or margarine) to where the asparagus will be half way in. When butter is hot enough (usually will start to bubble a bit) add asparagus. Cook about 1 to 2 minutes on each side, or until a dark green and a little brown crispyness appears. I recommand starting out on meduim heat, if it is not heating, slowly move the tempature up.
trim the woody ends off the asparagus, put it in a big ziploc bag (gallon size) pour olive oil over the asparagus, shake the bag around so that all the asparagus gets covered in olive oil.
empty the asparagus onto a baking sheet. Try to make sure none of the asparagus overlaps each other, sprinkle pepper and salt over top the asparagus, then bake in the oven for 20 minutes at 350, 10 minutes into baking flip each piece of asparagus over( you can sprinkle with more salt and pepper) and finish baking.
Serve right away...
asparagus is super yummy this way...It has wonderful flavor and the 'flower' tops and slightly crunchy...
all the suggestions are good , but no one mentioned a sauce for the asparagus. I know these are probably spelled wrong just bare with it. Bearnaisse sauce, or a Hollandaise sauce.To thicken sauces use parmasan or romano cheese or sprinkle on top of sauces.
Cook one bunch of asparagus until just tender, and drain.
In a saute pan, melt 3 tablespoons of butter on a medium low flame, but DO NOT LET IT BROWN OR BURN.
Add the asparagus, season with salt and pepper, and heat through.
At the very end add one small minced shallot, and a teaspoon of chopped fresh tarragon. Toss gently and heat until fragrant.
Serve.
At times I cut it up and boil it. Then paper towel dry it very well after cooling. You then pour scrambled eggs over it and fry it. Do not add any liquid to the eggs. Kids even love this.