How to Cook Asparagus
Serve Asparagus
Asparagus officinalis is often a spring veggie, a flowering evergreen plant species in the genus Asparagus. It once was classified within the lily family, like its Allium cousins, onions and garlic, though the Liliaceae have been split and the onion-like vegetation is now in the family Amaryllidaceae and asparagus in the Asparagaceae.
For dinner at your house, solo or with a company, it could be a member of the family or a friend, I like to serve asparagus because fresh new asparagus could possibly get cleaned, trimmed and steamed in the microwave within just 10 mins. I steam the “spears” in order to the point where they are tender however possess a bite to them. Next, I just add a sprinkle of salt, pepper, and quite often a squeeze of fresh fresh lemon juice, as well as the asparagus is ready to serve.
It’s simple to use the new shorter “broken” asparagus as a help guide for cut all of those other bunch.
You will buy asparagus which has nice bright green stalks and doesn’t look dry or shriveled. Depending upon the season, you can get asparagus that is certainly pencil thin or stalks that happen to be 3 times thicker than the usual pencil! I like slightly thicker stalks which I then peel. Many years ago a friend of mine taught me a peeling trick. But it would really depends on you how to peel it. No rule of peeling that asparagus. 
Asparagus comes by the bunch. Around 14-18 spears of asparagus per bunch. Depend on about three to five spears per cup.
Cook only what you really are going to eat for dinner. Asparagus cooks really fast in the microwave so there’s no reason for making enough for leftovers.
If you aren’t about to put it to use immediately, wrap it tightly in plastic wrap and store it in the refrigerator. It should keep about 3-4 days.
Steps How to Cook Asparagus:
Wash a couple of asparagus under cool flowing water. Cut away the end, 1/3 of the stalk. The top of this asparagus is quite tender, but the further down going on the stalk, the tougher it gets. When you bend the asparagus it’ll naturally snap at the point where it goes from tender to tough (which can be usually about 1/3 of the stalk). You can see on the following picture on how it is done.
It’s simple to use the new shorter “broken” asparagus as a help guide for cut all of those other bunch.
Remove the stalks so that they are the same width as the tip. This assures even cooking food. Really thin stalks of asparagus do not need peeling.
Lay the asparagus 2 to 3 deep in a rectangular dish.
Add more one Tablespoon water.
Cover up the dish with plastic wrap. Leave a small vent inside corner for steam to escape. (This also helps the plastic wrap from almost shrink wrapping itself over the asparagus. When that takes place this is a lot harder to remover the plastic wrap. (Be careful not to get burnt from the hot steam!)
Set the microwave on high temperature and cook the asparagus a couple of minutes and 30 seconds. If you would like your asparagus to be more tender, cook it for an additional 30 seconds approximately.
Be sure not to overcook asparagus. Overcooked asparagus not just turns to mush, but it develops right into a very unappealing shade of green.
Asparagus is fantastic served either hot or cold. If you are going to be serving it cold you need to get the cooked spears cooled off quickly or they’ll loose their bright green color. You may either put the hot spears in a bowl of ice water or in a colander and run cold water over the spears.
Ingredients to Cook Asparagus:
One bunch of asparagus
1 Tablespoon of water
Salt and Pepper
This will make 3 to 4 servings, so if you need more servings then you can double or triple the ingredients.
So enjoy eating your delicious Asparagus, I hope you can send me some of it.
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