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asparagus.




Source of Recipe


flyer
asparagus.

To boil: Place 1/2 cup water in a skillet. Cook asparagus in boiling water until crisp-tender, about 6 minutes.
To steam: Place asparagus in steamer basket, in 1-1/2 to 2 inches of boiling water. Cover and cook until crisp-tender, about 6 minutes.
To microwave: Place asparagus in a microwave-safe dish with tips pointed toward the center. Add 1/4 cup water and cover. Cook at 100% power for 4-7 minutes for spears, 3-5 minutes for pieces.
To roast or grill: Brush stems with a little olive oil, season with salt and pepper, and place on a fine mesh rack over a hot fire, or roast at 450°F (235°C) about 10 to 15 minutes, turning occasionally, until tender.

Cooking asparagus just until tender but still crunchy is the best way to retain its nutrients. Asparagus is a good source of folate (88 micrograms/6 spears) and has its share of other good things such as phytochemicals and fiber. Like most vegetables, asparagus loses a good share of its vitamins and minerals when overcooked, and it gets pretty mushy.