Asparagus is low-calorie and spiked with vitamins
A & C.
To Prepare: Break off tough ends as far down as stalks snap
easily. For
spears, tie with string. Or, cut each stalk into 1 inch pieces.
Cooking
Spears: In deep, narrow pan or asparagus pot, heat 1" salted
water to
boiling. Place asparagus upright in pot. Heat to boiling, reduce
heat. Boil
uncovered for 5 minutes. Cover and boil 2-3 minutes longer.
Drain. Cooking
pieces: Cook lower stalk pieces uncovered in 1" boiling
water for 6
minutes. Add tips, cover, and cook until tender, about 1-2 minutes.
Drain.
Steaming: Place steamer or basket in 1/2" water (water
should not touch
basket). Place asparagus in basket. Cover tightly and heat to
boiling.
Reduce heat and steam until tender, about 6 minutes. Microwave:
Cover and
nuke asparagus spears or 1" pieces and 1/4 c water in 2
qt casserole on
high 4 minutes. Turn asparagus over. Cover and nuke until tender
crisp,
about 3 minutes longer. Let stand 1 minute and drain.
