Asparagus Tips
Read 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.
Microwave Blanching
Place 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.
Asparagus in fridge
Fresh:
Keep fresh asparagus clean, cold and covered. Trim the stem end about 1/4 inch and wash in warm water several times. Pat dry and place in moisture-proof wrapping. Refrigerate and use within 2 or 3 days for best quality. To maintain freshness, wrap a moist paper towel around the stem ends, or stand upright in two inches of cold water.
Frozen Asparagus
Microwave 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
Chive Ribbons
Use the long slender leaves of chives or garlic chives to tie individual bundles or servings of green beans, julienne carrot sticks, or asparagus.
Microwave
Microwave 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 Percolator
To 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.
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.
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.
Keeping Asparagus Fresh
Buy 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.
| Guru Spotlight |
| Heidi Splete |
