Preparing asparagus and ways to cook...for dummy?!
I have this steamer http://www.cuisinart.com/catalog/product...
I don't have any garlic so those recipes would be out. Would you advice for a beginner to just try steaming it first?
I believe I'm supposed to cut some part of the end off and wash the asparagus first?
Answers: I bought fresh asparagus and I've never actually made it before. I've just started cooking so any help would be great.
I have this steamer http://www.cuisinart.com/catalog/product...
I don't have any garlic so those recipes would be out. Would you advice for a beginner to just try steaming it first?
I believe I'm supposed to cut some part of the end off and wash the asparagus first?
Gently wash and pat dry. Bend the stalk until it breaks. Toss the woody ends in the compost pile. Steam the asparagus for just a few minutes, you don't want it mushy. Put a little melted butter on it or chill well and drizzle a good vinegarette dressing on it for a great salad.
I put it in the microwave covered with a wet paper towel for two minutes. It comes out crisp and green everytime.
I like to steam asparagus until it's ala dante (still a little crunchy) then mix some balsamic vinegar and extra virgin olive oil with garlic salt and fresh ground pepper and pour over the top after the asparagus is done.
I also like to buy brucheta and wrap around the asapargus season with garlic salt and brush with extra virgin olive oil then put on a hot bbq grill until done.
you are right so far. take the asparagus and salt and pepper it. use your steamer and add a little cheese when its done. you will do fine.
Hold the "stalk" end of it.
Gently break off the woody end part.
It should break right where it gets softer.
You can steam, boil (not my favorite), grill.
I like to use the stems in making cream of asparagus soup, then I love to saute the juicy tips in butter til golden. You can sprinkle on top of soup, if you don't eat them all first.
steam it and add a little butter (marg.) after, with maybe a sprinkle of parmesan cheese for those who like it. don't let it steam too long so it gets soggy. get pencil size asparagus not large cuz tough. head of asp. should be tight and not opening. cut off the tough white end far enough to get to tender greener portion. if end is thick, i make a tiny 1/4 in. cut at bottom so cooks at same time. not worth buying thick asp. with huge white ends.(defin. wash it before)
ASPARAGUS CAKE
Yield: 12 servings
2/3 cup Butter or margarine
1 1/3 cup Sugar
1 tsp Baking soda
1/2 tsp Salt
1/2 cup Asparagus puree (cooked)
3 Squares melted chocolate
1 1/2 tsp Vanilla
1 3/4 cup Flour
3 Eggs
1/2 cup Buttermilk
Cream butter and sugar. Blend in asparagus, chocolate, vanilla. Combine flour with baking soda. Add alternately with buttermilk to creamed mixture.
Turn into 2, 8-inch cake pans and bake 350 for 35 minutes or tested done.
Cool in pans for 10 minutes and remove to racks to cool. Fill and frost with a chocolate frosting.
http://www.recipesource.com/baked-goods/...
ok pick up an asparagus and snap it in half where ever it snaps off that is where you should cut it, i would just cook them in some salted boiling water then take them out until they are green and shock them in ice water so they stay green OR you could grill them BUT i like to bread them in bread crumbs and fry them
You can use your steamer or not. You can put the asparagus in a kettle with a tiny bit of water, half cup, and bring to boil for a few minutes, put the asparagus in the microwave for a few minutes. etc
First off, cut about a half inch off the bottom or cut end of the asparagus. it dries out on the shelf at the store.
I like asparagus with a little sprinkle of salt and some butter, that is the best way to fix it.
Wash the asparagus. THen bend at root end. Where it snaps off is where it quits being tender, so pitch the root end that snaps off. Congrats for stepping out and tryign something new! You dont' need that steamer for asparagus. If any recipe calls for garlic but otherwise looks good to you, just omit the garlic since you have none. Some good recipes:
Roasted Asparagus with Parmesan
Serves 4
2 bunches asparagus (1? lbs.), washed and ends snapped off
1? Tbsp. olive oil
Kosher salt
Freshly ground black pepper
? cup finely grated Parmesan cheese
Preheat oven to 450oF. On a rimmed baking sheet, toss asparagus with olive oil. Season with S&P to taste. Arrange in an even layer on pan, and sprinkle w/ parmesan cheese. Roast until asparagus is tender and cheese is melted, 10-15 minutes. Serve immediately.
--Everyday FOOD
-----------------------------------
Roasted Asparagus with Lemon
A wonderful sign of spring, asparagus is at its best between March and May. Choose spears with bright green stalks and purple-tinted tips. If you do not plan to cook the asparagus immediately, stand the spears upright in a pan filled with 1 inch of water and refrigerate.
2 lb. asparagus
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Zest of 1 lemon
Salt and freshly ground pepper, to taste
1 lemon, cut into 8 wedges
Position a rack in the upper third of an oven and preheat to 450°F.
Snap off the tough stem ends from the asparagus spears and discard. Arrange the spears on a baking sheet.
In a small bowl, whisk together the olive oil, garlic and lemon zest. Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper. Arrange the lemon wedges around the asparagus.
Bake until the asparagus is tender and just turning golden, 6 to 8 minutes. Transfer the asparagus to a warmed serving platter and drizzle with the pan juices. Serves 8.
--Williams-Sonoma
break off ends, steam, and pour melted butter and parmesan cheese over - only way to eat asparagus!