MY FAVORITE WAY TO COOK ASPARAGUS
The best thing about this method is that it is completely and easily do-ahead! Great for company! Since HIS favorite way to EAT asparagus is as a separate course on buttered toast, at the end of the 8 minutes cooking time, I drain almost all the water out of the skillet, add a chunk of butter, heat slightly until the butter melts and serve on (yes) buttered toast. Edited to say: call me crazy, but I peel my asparagus with a potato peeler unless it is under 1/4" thick!
Provided by Jezski
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Snap off bottom third of stalks or where they snap easily. Arrange the thoroughly washed stalks in 2 or 3 flat layers (bigger stalks on the bottom) in a 10-12" skillet.
- Cover with cold water until it stands ½" above the asparagus. Add a tablespoon each of salt and sugar.
- Bring UNCOVERED to a rolling boil; let boil from 2-4 minutes depending upon the thickness of the asparagus and whether you like it very crisp or not quite so chewy.
- Remove from the heat and let stand, still uncovered, in the water at least 8 minutes or until ready to serve.
- If the wait to serve is too long and the asparagus gets cold, simply bring to a boil once more, drain and serve immediately.
- Sometimes I get crazy and sizzle the stalks in the butter for a couple of minutes. Still have to put that on toast, though.
- Cooking Tip: Frozen asparagus may be cooked the same way. Start with frozen, cover with cold water, bring to a boil separating stalks; boil 1 minute, take off the heat and let stand for 4 minutes.
- Maybe you would like a smashed garlic clove and/or red pepper flakes in the water. I haven't tried that yet.
Nutrition Facts : Calories 128.1, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 3572.6, Carbohydrate 16.2, Fiber 4.8, Sugar 9.4, Protein 5.8
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