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Cooking Asparagus
Stovetop:
Saucepan or Steamer: Cook fresh asparagus in a small amount of boiling water
until tender. Fresh asparagus will be crisp-tender in 5 to 8 minutes.
Frying Pan:
Place a strip of folded aluminum on the bottom and up the sides of the pan,
extending over the edges. Bring water to a boil; add asparagus spears and cook,
uncovered, until crisp-tender, 3 to 5 minutes. Use foil strips to gently lift
the spears to a serving dish.
Stir-Fry:
Cut spears diagonally in 1/2 inch pieces, leaving tips whole. Stir-fry pieces in
butter or hot oil, in a skillet or wok at medium high heat. Stir constantly
until tender-crisp, 3 to 5 minutes.
Microwave:
Fresh Asparagus:
Microwave fresh asparagus by placing one pound in a microwavable baking dish or
serving bowl. If cooking whole spears, arrange with tips in center. Add about
1/4 cup water and cover tightly. Microwave at 100% power for 4 to 7 minutes for
spears, 3 to 5 minutes for cuts and tips. Stir or turn halfway through cooking
time.
These cooking tips are from the
Michigan Asparagus Advisory Board
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Spring Asparagus Angel Hair Pasta
2 lbs. of asparagus
salt for water
2 T. olive oil
8 cloves garlic shaved thin and then julienned
1 C. shallots peeled and julienned
pinch of crushed red peppers
2 lemons juiced
3/4 C. fresh chives chopped fine
1 lb. angel hair pasta
salt and pepper to taste
1/2 C. Parmesan cheese freshly grated
Rinse the asparagus and remove the bottom inch of the stem. Cut the tips into 2
inch pieces. Cut the remaining piece julienned. Set the asparagus aside.
Bring a large pot of water to a boil. Add salt. In a large nonstick skillet,
saute the garlic, shallots and red pepper flakes in olive oil, until tender but
not browned. Add the lemon juice and reduce by half.
Drop the pasta and the asparagus tips into the boiling water. Cook until the
pasta is ala dente, about 3 - 4 minutes. Drain for a few minutes and add to the
pan.
While the pasta is cooking add the remaining asparagus to the pan with the
shallots and saute until they begin to wilt. Toss in the chives, the pasta and
cook until the remaining water has evaporated. Season with salt and freshly
ground pepper. Remove from heat and add the Parmesan cheese. Serve immediately.
Serves 4 - 6.
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