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Introduction
| Tips and Techniques | Preparation
| Cooking | Recipe: Sesame Asparagus
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 Steam:
Locks in the flavor and color very quickly. Place steamer basket in
a frying pan or other wide-mouthed, low-sided pan coated
with DuPont SilverStone®
non-stick such
as a stovetop casserole pan. Add water to just below the bottom of
the basket. Bring to a boil. Add asparagus. Cover, reduce heat, and
steam 3 to 5 minutes or just until crisp-tender. The secret is not
to cook asparagus too long. The crunchier, the better. Serve immediately
or if serving cold, plunge into ice water to stop the cooking process
and keep the color a smooth emerald green. |
Roast: Roasting asparagus gives a sweet, robust taste that
is delicious when combined with other roasted vegetables and sandwiched
with focaccia or other crusty bread, or just placed into a green salad.
Preheat the oven to 425°. Toss trimmed asparagus in olive oil
to coat, season with salt and pepper, and place (no more than 2 layers)
in a shallow baking pan coated
with DuPont SilverStone® non-stick with
a few tablespoons of water. Cover and cook 15 minutes. Uncover and
bake 15 minutes again or until tender when pierced with a knife.
Microwave:
Place 1 pound peeled asparagus spears in a covered microwave dish
with 1/4 cup water and cook on high for 4 to 6 minutes or until
just tender.
Boil:
Place in a small amount of boiling salted water for 3 to 5 minutes
or until crisp-tender.
Wrap-Up:
There are so many ways to prepare asparagus, and learning how to
cook this vegetable properly provides you with a professional culinary
finish and taste. Usually, when asparagus is called for in a recipe,
you can bet it will be an easy and rewarding dish to prepare. Remember
asparagus for turning into a morning egg casserole, serving cooked
tender and cooled for a party dip, and wrapping in with a number
of casseroles or crepe dishes.
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