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Asparagus TipsRead these 13 Asparagus Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Vegetable tips and hundreds of other topics. Become a Guru or Become an Advertiser.
Asparagus Tips
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StorageAsparagus tastes best freshly cut, but if necessary, refrigerate the stalks by placing them upright in water. To freeze, first blanch the stalks for about 3 minutes and then after cooling, place in freezer bags and freeze. Microwave BlanchingPlace the asparagus in a microwaveable dish. Add two Tablespoons of water per pound. Cook at full power for 1 to 2 minutes, or until bright green and still crisp. After blanching, cook immediately in ice water. Drain well and pack in plastic freezer bags or containers, leaving no excess air space. Seal, label and freeze at 0° F. Use within 8 months for best quality. Do not defrost before cooking. If asparagus becomes defrosted, cook immediately. Do not re-freeze. Frozen AsparagusMicrowave frozen asparagus in a covered microwaveable baking dish with 2 Tablespoons of water. Cook at 100% power for 4 to 7 minutes, stirring or rearranging jobs by
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Asparagus in fridgeFresh: Chive RibbonsUse the long slender leaves of chives or garlic chives to tie individual bundles or servings of green beans, julienne carrot sticks, or asparagus. MicrowaveMicrowave fresh asparagus by placing one pound in a microwaveable 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. Double Boiler or PercolatorTo steam asparagus in an upright position, fasten the stalks into a bundle using a band of foil or string. Stand the stalks upright in the double boiler or percolator with the tips extending an inch or more above the boiling, salted water. A glass cooking vessel works best. Cover and cook until tender, 5 to 8 minutes. StovetopCook fresh asparagus in a small amount of boiling water until tender. Fresh asparagus will be crisp-tender in 5 to 8 minutes. RoastingOil a roasting pan and add your prepared spears, rolling them around the pan to coat with oil. Roast at 500 degrees for about 5 minutes. Turn the spears with tongs, add seasoning, and continue roasting for another 5 minutes. Preparation For Cooking.Rinse the buds well to remove any sand or soil, then simply snap off the woody ends before cooking the spears. The spears can be whole or cut. Steam or boil briefly to retain color and crunch. Stir-FryCut 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. Frying PanPlace 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. Keeping Asparagus FreshBuy asparagus when the stems are green and smooth and the buds tightly closed. Keep upright in a jar of cold water, in a cool room, out of direct sunlight for a couple of days. |
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