Best Steamed Asparagus In Paper Bag Recipes

ASPARAGUS STEAMED IN A PAPER BAG

Steps:

• Preheat oven to 350° with rack placed in the center position.
• Place asparagus in a brown paper bag large enough to hold the asparagus comfortably.
• Drizzle with oil to prevent the bag from burning.
• Add the lemon slices and bay leaf; season with salt and pepper.
• Close the bag by folding it over several times and creasing the folds well to retain the steam in the bag.
• Place bag on a baking sheet, and drizzle with more olive oil.
• Bake for 20 minutes.
• Shake bag a few times before carefully opening; transfer asparagus to platter.
• Drizzle with more oil; serve immediately.

SIMPLY STEAMED ASPARAGUS

Steps:

• Place a steamer basket in a large pot filled with 1 inch water. Bring to a boil. Add 1 pound trimmed asparagus, cover, and cook until crisp-tender, 2 to 6 minutes.

LEMON ASPARAGUS

Steps:

• Keep your asparagus warm.
• Saute the shallot and garlic in the oil, low heat, until the the garlic turns golden about 10 minutes.
• Whisk the lemon juice& wine together and add to the sauted shallot & garlic, add pepper.
• Pour over steamed asparagus& serve.

CHILLED MARINATED ASPARAGUS

Steps:

• In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.

SIMPLY STEAMED ASPARAGUS

Steps:

• Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to a boil.
• Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.

BROWN BAG-ROASTED ASPARAGUS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place asparagus inside the paper bag. Season with salt and pepper and drizzle with lemon juice. Place lemon slices and bay leaf in the bag. Drizzle olive oil all over asparagus and rub some olive oil on the outside of the bag. Close bag tightly and place on a baking sheet.
• Roast on the center rack of the preheated oven until asparagus is tender, about 15 minutes. Open the bag carefully, remove and discard bay leaf, and empty onto a serving platter.

STEAMED ASPARAGUS

Steps:

• Pour or spritz the water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, about 3 to 4 minutes. Remove from the microwave using tongs and carefully unwrap. Arrange on a serving platter and serve immediately.

STEAMED ASPARAGUS

Steps:

• Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems.
• Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the asparagus in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until tender, 4 to 6 minutes depending on the thickness. Transfer the asparagus to a plate and serve.

STEAMED ASPARAGUS

Steps:

• Pour about 1-inch of water into a large saucepan, and set up a collapsible steamer inside. Bring the water to boil, lay the asparagus in the steamer, cover, and steam until crisp-tender, about 4 to 5 minutes. Transfer asparagus to a heated serving dish, drizzle with the olive oil, and season with salt and pepper, to taste. Garnish with lemon and serve immediately.
• Cook's Note: You may finish the asparagus with the grated zest of a small lemon, a tablespoon of unsalted butter, and a teaspoon of minced flat-leaf parsley leaves, instead of the oil.
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STEAMED ASPARAGUS

Steps:

• Set up a steamer, fill the bottom with water and bring to a boil. If the asparagus are very thick, peel them. Start about 2-inch down from the tip of the stalk and peel. It is not necessary to peel thin asparagus. Cut the asparagus to fit into your steamer basket. Cover and steam until the asparagus are bright green and tender, but still somewhat crisp, about 6 to 8 minutes for thick asparagus and 3 to 5 minutes for thin asparagus. Remove from the steamer and season with salt and pepper.

MICROWAVE STEAMED ASPARAGUS TIPS

Steps:

• Clean fresh Asparagus and snap off wooden ends. Discard wooden ends or use in another recipe.
• Place water in bottom of steamer.
• In steamer basket lay the Asparagus with tips pointing towards the outer edge of basket.
• Mist Asparagus with olive oil or drizzle lightly with olive oil.
• Sprinkle with seasoned salt. I usually eyeball this, but it is around 1/2 teaspoon.
• Place in Microwave. Microwave on high 2 to 3 minutes. Let stand 2 minutes.
• Enjoy.