SIMPLY STEAMED ASPARAGUS
Makes even tough asparagus, tender and tasty! Try using vinaigrette dressing in place of the butter too.
Provided by KIMIRAEJ
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to a boil.
- Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.
Nutrition Facts : Calories 31.7 calories, Carbohydrate 4.4 g, Cholesterol 2.7 mg, Fat 1.2 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 160.1 mg, Sugar 2.1 g
SIMPLE STEAMED THICK ASPARAGUS
Don't be tempted to undercook the asparagus; the stalks should be tender and bend slightly when held in the center.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 3
Steps:
- Trim and peel tough ends of asparagus stalks. Fill a large saute pan with 1/2 inch cold water; bring to a boil over high heat.
- Place asparagus in saute pan, working in batches if necessary, and cover tightly with a lid or foil. Let steam until asparagus is tender and slightly limp, 3 to 4 minutes. Transfer to a serving platter; drizzle with olive oil, and season with salt and pepper. Serve.
THE BEST STEAMED ASPARAGUS
This is the best way to cook asparagus to enjoy it's flavor. It comes out absolutely perfect. For the wine, we recommend Pinot Grigio.
Provided by JOHN KARST
Categories Side Dish Vegetables Asparagus
Time 11m
Yield 4
Number Of Ingredients 3
Steps:
- Place asparagus in a microwave-safe dish. Pour in wine, and dot with pieces of butter.
- Cover loosely, and cook in the microwave on High for 3 minutes, or until bright green and tender. Allow the dish to stand 5 minutes before serving.
Nutrition Facts : Calories 86.4 calories, Carbohydrate 4.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 43.9 mg, Sugar 2.2 g
HOW TO COOK ASPARAGUS (ROASTED, GRILLED, OR BLANCHED!)
Got asparagus? (Lucky!) Here are three ways to make the magic happen: Roast it in the oven, char it on the grill, or blanch it on the stovetop. Whichever way you choose, it's easy and tasty as heck.
Provided by Kare for Kitchen Treaty
Time 15m
Number Of Ingredients 3
Steps:
- Place in a large bowl or clean sink filled with cold water. Drop in the asparagus and swish it around to remove any errant dirt. Discard the woody ends of the asparagus by grasping the end of the spear with one hand and just above the middle with the other hand, then bend until it snaps in half. Discard the woody end.
- Preheat oven to 400 degrees Fahrenheit. Dry asparagus by rolling around on a kitchen towel. Place asparagus in large a bowl and drizzle with olive oil - about 1 tablespoon per pound of asparagus. Add a couple of pinches of salt and toss until coated. Spread the asparagus on a large rimmed sheet pan - a single layer is best! Bake, rolling the asparagus once or twice, until golden brown and tender, 15-20 minutes (check after 10 minutes if your asparagus is very thin). Add additional salt to taste. Serve.
- Preheat grill on medium-high, about 450 degrees. Place asparagus in a bowl and drizzle with olive oil - about 1 tablespoon per 1 pound of asparagus. Add a pinch of salt and toss until coated. Lay spears on the grill. Close grill for a couple of minutes then open and turn asparagus with tongs. Cook for 2-3 more minutes, turning once or twice more, until the asparagus is tender and charred in spots. Remove from grill and serve, adding more salt if desired.
- Fill a large pot about halfway with water. Fill a large bowl with cold water and a few ice cubes, then set aside. Place the pot over high heat and bring to a boil. Add the asparagus. Cook for 2-3 minutes, until just tender. Using tongs, transfer asparagus to the bowl of ice water. Dunk a few times then remove from water and finish however you like - marinate in , saute in butter or olive oil, add a pinch of salt ... your choice!
Nutrition Facts : ServingSize 4 ounces, Calories 54 kcal, Sugar 2 g, Sodium 2 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 4 g, Fiber 2 g, Protein 2 g
ROASTED ASPARAGUS
Roast asparagus this way and it becomes positively juicy. You'd think one pound would be enough for four people, but in my experience the thick stalks - the best kind to use - are really irresistible. Err on the side of extravagance, and polish up any leftovers for lunch the next day.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 20m
Yield Serves four to six
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.
- Remove from the heat, toss with the thyme and season with lemon juice if desired.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 356 milligrams, Sugar 3 grams
STEAMED ASPARAGUS
Steps:
- 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.
STEAMED ASPARAGUS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 4
Steps:
- Pour about an inch of water into a large saucepan, and set up a collapsible steamer inside. Bring the water to boil, lay the asparagus in the steamer, cover, and steam until crisp-tender, about 4 minutes. Transfer asparagus to a heated serving dish, drizzle with the olive oil, and season with salt and pepper to taste. Garnish with lemon and serve immediately.
STEAMED SPRING VEGETABLES IN WARM LEEK VINAIGRETTE
Steps:
- Place the wine, chicken broth and leeks in a medium-size saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until the leeks are soft, about 30 minutes. Remove the leeks from the liquid and discard. Increase the heat slightly and cook until the liquid is reduced to i cup, about 5 minutes. Set the pan aside.
- Steam the artichokes until the hearts are tender and the leaves pull out easily, about 40 minutes. Scrape out the chokes. Steam the potatoes until tender, about 25 minutes. Steam the carrots until tender, about 12 minutes. Steam the asparagus until crisp-tender, about 5 minutes. Steam the morels until softened, about 3 minutes. As the vegetables and potatoes are done, set them aside. When cooled to room temperature, arrange on platters for easy access at the buffet.
- Just before serving, warm the leek liquid over low heat. Whisk in the lemon juice, olive oil, salt, pepper and scallion. Drizzle the vinaigrette over the vegetables and potatoes and sprinkle with the mint. Serve immediately at the buffet.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 2 grams, Carbohydrate 106 grams, Fat 3 grams, Fiber 13 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1812 milligrams, Sugar 14 grams
SIMPLE HOLLANDAISE SAUCE
Even I can make this! This quick and easy sauce can be made right in your blender. I LOVE this over freshly steamed green beans or asparagus.
Provided by Kozmic Blues
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt the stick of butter in a small saucepan.
- Place egg yolks, salt, mustard, lemon juice, pepper, and hot sauce in blender and blend for about 3 seconds.
- Heat melted butter until it begins to bubble, but NOT burn. Butter should be very hot.
- Turn blender back on and SLOWLY stream in the hot melted butter.
- The sauce will begin to thicken immediately.
- Soemtime I steam in a tablespoon or two of water if the sauce becomes too thick.
- Serve over vegetables, eggs or meat.
Nutrition Facts : Calories 127.8, Fat 13.6, SaturatedFat 8, Cholesterol 124.9, Sodium 150.8, Carbohydrate 0.5, Sugar 0.1, Protein 1.4
PAN-FRIED GARLIC ASPARAGUS
This is a really simple, quick way to cook asparagus. The asparagus turns out crisp-tender and encrusted with browned parmesan cheese. Pleasing to both the eye and the taste buds!
Provided by MarthaStewartWanabe
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare asparagus spears. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
- Heat oil in a large skillet over medium heat.
- Cook garlic and shallots for five minutes or until tender but not translucent.
- Add asparagus and parmesan to skillet and toss in oil, garlic and shallots. Salt and pepper to taste.
- Cook for 8-10 minutes at medium / medium-high heat or until asparagus and parmesan begin to brown, and shallots are caramelized.
Nutrition Facts : Calories 106.1, Fat 7.7, SaturatedFat 1.4, Cholesterol 2.2, Sodium 346.5, Carbohydrate 7.2, Fiber 2.4, Sugar 1.5, Protein 4.1
STEAMED ASPARAGUS WITH GINGER GARLIC SAUCE
Steps:
- In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
- In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.
- Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry ginger root and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.
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- In large skillet, heat the olive oil over medium high heat. Add the asparagus, kosher salt, and fresh ground pepper. Cook, stirring occasionally, until the largest pieces are tender, about 5 to 8 minutes. This depends on the thickness and maturity of the asparagus, so it’s different every time! Taste and remove when it’s just tender and still bright green, but not crunchy (cook a minute longer if you need to).
- Meanwhile, zest the lemon and juice it. When the asparagus is done, remove from heat and stir in lemon juice and lemon zest. (Optional: top with feta cheese crumbles or shredded Parmesan.)
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- Trim the asparagus: Trim the bottom 1 to 1 1/2-inches of woody stem from the bottom of the asparagus. Rinse the asparagus.
- Dampen the paper towels: Dampen 4 large paper towels with 1/4 cup water. Wring out any excess and stack the paper towels on top of each other. Lay the asparagus on the paper towels in a single layer.
ROASTED ASPARAGUS RECIPE | LEITE'S CULINARIA
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- Place the asparagus in a single layer on a rimmed baking sheet. Drizzle with the oil and turn the spears to coat them evenly. Sprinkle the single layer of asparagus with a pinch or two of salt.
- Roast until the spears are tender when pierced with the tip of a sharp knife, 8 to 10 minutes for medium spears. (If you're roasting skinny spring asparagus whose spears are no wider in diameter than a pencil, best to check the spears after about 4 minutes. If you're stuck with whoppingly thick spears, let 'em go for at least 12 minutes, maybe more.)
PERFECT ROASTED ASPARAGUS RECIPE - COOKIE AND KATE
From cookieandkate.com
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
- Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
- Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
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- Wash and dry the asparagus. Chop off the tough ends of the stalks and discard them. Cut the stalks into 2-inch pieces.
- Add water to a pot so that the surface is right under the steamer basket. Add the steamer basket and bring the water to a boil.
- Once boiling, add the asparagus. Steam with the lid on for about 2 to 5 minutes until crisp tender and the thickest portion, taste testing with a fork to assess doneness. Make sure not to overcook it!
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