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Asparagus

Source of Recipe

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List of Ingredients

Steamed Asparagus
Serves 4; Prep time: 15 minutes; Total time: 15 minutes

1 1/2 pounds asparagus
1 tablespoon butter
1/8 teaspoon salt
Pinch pepper

1. Place 1 1/2 pounds asparagus in a steamer basket set over boiling water. Steam, covered, until easily pierced with a sharp knife, 2 to 6 minutes.

2. Toss with 1 tablespoon butter, 1/8 teaspoon salt, and a pinch of pepper.


Oven-Roasted Asparagus
Serves 4; Prep time: 25 minutes; Total time: 25 minutes

1 1/2 pounds asparagus
2 teaspoons olive oil
1/8 teaspoon salt
Pinch pepper

1. Preheat oven to 400°. On a baking sheet, toss 1 1/2 pounds asparagus with 2 teaspoons olive oil, 1/8 teaspoon salt, and a pinch of pepper. Spread in a single layer.

2. Roast until tender, 10 to 15 minutes, in oven.


Asparagus Cooked for Two Minutes
This makes a nice appetizer.

1 pound asparagus
1 T. olive oil
Generous squeeze of 1/2 lemon
Coarse salt, to taste
Freshly ground black pepper, to taste

1. Bring a deep skillet of salted water to a boil. Meanwhile, snap off the stem ends of the asparagus spears by bending the spears gently. Break them where they snap naturally.

2. Transfer the asparagus to the boiling water & let the water boil vigorously for 2 min., or until the spears are just tender but still bright green. During cooking, use a wide spatula to move the spears on the bottom of the skillet to the top. Watch them carefully, as they go from bright green to olive green in seconds. Quickly remove the spears from the hot water; lay them on paper towels to dry.

3. On a large platter, arrange the spears every which way (like pick-up sticks, not in perfect rows). Drizzle them with the oil, and sprinkle with lemon juice, salt & pepper. Serve.










Recipe