Asparagus is always eaten cooked, usually boiled or steamed, but it can also be cooked in the microwave or added to stir-fry dishes. Asparagus is delicious with lemon and butter, tossed with Parmesan cheese or a creamy pasta, or marinated and served cold or warm as a salad. It goes particularly well with ham and chicken, but serve it with any meat or poultry.
The tough, woody ends of the stalks will snap off with a little pressure, but some people prefer to cut off even less and peel the tough skin off the lower part. Leftover trimmings can be blanched, frozen, and used later in stock or soup. The key to tasty asparagus is to cook only until it can be pierced with a fork, usually no more than 10 minutes. Overcooking causes asparagus to lose flavor, nutrients, and color. To boil asparagus, use a non-iron skillet with enough salted water to cover the asparagus. For more even cooking and easier removal, you can tie the stalks together in a bundle. If you cook asparagus often, you might want to buy a special asparagus steamer. They're tall and narrow with a basket insert. The asparagus stands in the basket with the tips above the water. The tough bottoms are thoroughly cooked in the boiling water while the tips are cooked by the steam.
Try one of the recipes below or one from the Net Links.
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