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This article was co-written by JoAnna Minneci. JoAnna Minneci is a professional chef based in Nashville, Tennessee. With over 18 years of experience, Chef JoAnna specializes in cooking through custom classes, team building events, and health and nutrition classes. She also appeared in many television shows on channels such as Bravo and Food Network. Chef JoAnna majored in Culinary Arts at the California Institute of the Arts, Los Angeles. Cong also has certifications in hygiene, nutrition, kitchen management and cost control.
This article has been viewed 25,131 times.
Fresh asparagus is rich in potassium, calcium, iron, vitamin A and vitamin C. It is a source of nutrition for meals. This article will show you some ways to make delicious, healthy asparagus.
Steps
Prepare
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Choose bamboo shoots with fat or thin stems. Asparagus has a slender body that ripens quickly, with a crispy outer shell and soft inside. Asparagus with fat stems takes longer to process and has a slightly firm texture. However, both are delicious no matter how you prepare them, differing only in texture when cooked. Remember to choose fresh, green, and firm asparagus – not softened or discolored – when you go to the market to buy asparagus.
- Fat-stemmed asparagus often has a slightly stiff stalk, so you’ll need to grate it before you cook it. To grate asparagus, simply use a vegetable grater, then gently press the middle part against the blade and grate to the end.
- The slender asparagus is perfect for salads or stir-fries.
Wash asparagus under running water. Asparagus is grown in sand, so there will still be sand left in the crevices and nooks. Leave the asparagus under running water for a moment. If there is sand hidden in the tops, take a bowl of cold water and dip the asparagus in it until all the sand is gone.
Discard the stem. The stalks of asparagus are often old, hard, and unpalatable when processed. The easiest way to know how much to put is to feel it with your hand. Hold the asparagus in both hands and gently bend it until you feel a hard spot, then remove it. Discard the stiff, white stem that has just been plucked.
- If you don’t have time to pluck each asparagus stalk, place the whole bunch of asparagus on a cutting board and cut about 5cm from the bottom up.
- If you choose to grate asparagus, simply cut off the stalk about 2.5cm.
Blanch, steam and boil
Blanch asparagus. This is a popular way to prepare asparagus quickly, to perfection, and to serve cold in a salad or lunch accompaniment. If you want to eat hot, skip rinsing with cold water. Here’s how to blanch asparagus:
- Bring a large pot of water to a boil, add 2 tablespoons of salt.
- Add the asparagus to the water and cook for about 2.5 to 3 minutes.
- Check to see if the asparagus is up to standard – it should still be crispy, not soft.
- If desired, you can dip the asparagus in a bowl of cold water to reduce the heat. [1] X Research Source
Steam asparagus in a vegetable steamer. For a quick delicious side dish, steaming is the way to go. It retains the nutrients and crispiness of asparagus.
- Put the amount of water about 2.5cm high into the pot and then put the steamer on the pot.
- Boil water.
- Cut the asparagus to a length that fits in the steamer.
- Place the asparagus in a colander, cover, and steam for about 5 to 7 minutes, until bright green and crispy.
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Boil asparagus. This is the easiest way to prepare asparagus, but you have to be careful not to overcook it. Because bamboo shoots get soft very quickly if you don’t pay attention.
- Add enough water to cover the asparagus and 2 tablespoons of salt in the pot.
- Boil water.
- Put the asparagus in a pot of boiling water.
- Once the water boils again, cook for another 5 minutes.
- If desired, you can also microwave asparagus with a microwaveable bowl. Pour 1/4 cup of water into the bowl, then add the asparagus and cover the bowl. Set the microwave to high heat for 3 minutes, then open the door and stir the bamboo shoots. Remove the bamboo shoots from the oven when it is relatively soft, after 3 to 4 minutes.
Sauté
Cut asparagus or leave whole. If you want to stir-fry, you can cut the asparagus into about 2.5cm to 5cm diagonal.
Heat cooking oil in a pan. Put 1 tablespoon of oil or butter in a pan and heat over medium heat.
Put the asparagus in the pan. You should be careful when putting asparagus in the pan. Use a wooden spoon or chopsticks to stir until the bamboo shoots are soft, about 3 to 6 minutes. The finished product is bright green asparagus with a few burnt spots.
- If making a stir-fry, add the other vegetables to the pan at the same time. Carrots, onions, green bell peppers and mushrooms are all delicious when stir-fried with asparagus.
Add seasoning to asparagus. Pan-fried asparagus is delicious with a little lemon juice and butter on top. Add salt and pepper until just served.
Grill
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Preheat oven to 200℃. Be sure to make sure the oven is completely preheated before you put the asparagus in – otherwise you’ll end up steaming the asparagus instead of baking it.
Place asparagus on baking paper. Just arrange in one layer so that the bamboo shoots are grilled evenly.
Drizzle olive oil over the asparagus. The oil will give the asparagus crunch. Drizzle 2 tablespoons olive oil evenly over the asparagus on baking paper.
- If you want to make sure the bamboo shoots are evenly coated with oil, you can toss the bamboo shoots in the oil and then arrange them on baking paper.
Add salt and pepper. Sprinkle salt and pepper over the bamboo shoots to taste. To enhance the taste of the dish, sprinkle some grated Parmesan cheese on the bamboo shoots.
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Bake for 12 minutes. Place the asparagus in the oven and bake for 12 minutes until the asparagus is bright green and a few burnt spots appear. Remember not to overcook because bamboo shoots are easy to burn if left in the oven for too long.
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Enjoy!
Advice
- Buy asparagus that is still hard with closed tops. Fresh asparagus is dark green and not wilted or soft.
- To preserve asparagus, wrap a damp paper towel under the stem. Put the bamboo shoots in a plastic bag and place in the vegetable cooler in the refrigerator. Asparagus only tastes good within 3 days of purchase.
- To make asparagus salad, combine 0.5kg of cooked, cooled asparagus with a few slices of tomato and a thinly sliced small onion. Mix asparagus salad with oil and vinegar or your favorite salad dressing. Refrigerate and enjoy.
- Using herbal butter to make asparagus will be delicious. To make herbal butter, put 1 tablespoon of boiling water in a small bowl. Stir in 1/2 teaspoon of your favorite herb, like rosemary, thyme, basil, or tarragon. Add 4 tablespoons of softened butter and mix well.
Things you need
- Big bowl
- Pot
- Steamed vegetable bowl
- Bowl with lid for microwave use.
- Knife
- Pan
- Cooking oil
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This article was co-written by JoAnna Minneci. JoAnna Minneci is a professional chef based in Nashville, Tennessee. With over 18 years of experience, Chef JoAnna specializes in cooking through custom classes, team building events, and health and nutrition classes. She also appeared in many television shows on channels such as Bravo and Food Network. Chef JoAnna majored in Culinary Arts at the California Institute of the Arts, Los Angeles. Cong also has certifications in hygiene, nutrition, kitchen management and cost control.
This article has been viewed 25,131 times.
Fresh asparagus is rich in potassium, calcium, iron, vitamin A and vitamin C. It is a source of nutrition for meals. This article will show you some ways to make delicious, healthy asparagus.
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