Best way to cook asparagus

Broiled with olive oil and sea salt...you could put a hollandaise sauce over it or just squeeze lemon juice over them.

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Broiled with olive oil and sea salt...

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this is what we do most of the time; simple and very good.

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Broiled with olive oil and sea salt

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This is one of my favorite (and easiest) sides.

Get a pan real hot. Add olive oil. Add asparagus. Watch it sizzle. put in a 550 oven for about 5 minutes. Drizzle high quality balsamic, a squirt of lemon and shaved parmesan.

Any of the above. I steam then on occasion as well.

Wrap in proscuitto, little olive oil, kosher salt, grill or bake, shave parmesan and squeeze lemon.

I do like them with a good hollandaise sauce.


You have to snap the end off where the shoot is really fibrous. It will show you where to snap then you can line them all up together and cut.

If they are thick, take a potato peeler and lightly peel the skin like a carrot. When they get thick the skin gets tough. I like the pencil thin ones and only have to snap the bottom of them.

Also Whole Foods and Fresh Market normally have the albino asparagus.

grilled!

/thread

Always removed the stumps by snapping the ends off..

Two ways I like em..

Pan seared in 4 tbsp olive oil in a skillet on hed-high for exactly 7 minutes.. add salt, pepper flakes and a little chopped garlic in the middle of the cooking process.

Par-boiled: drop in salted boiling water with 1 tbsp olive oil for 1 min 30 secs, immediately remove and drop in iced water for 1 minute to stop cooking. Sauces are well served thru par-boiling, and they will be crunchy.

This is an asparagus dressing prepared by Emeril on Martha one day. This dressing is a great alternative to balsamic vinegar. It's light and tangy.. Prepare the aspargus by parboiling as described above.. and if you top your asparagus with sliced boil egg and use this dressing you have a terrific, light meal.

2 bunches asparagus – (about 2 lbs.) trimmed and parboiled.

Coarse salt to taste
½ teaspoon Dijon Mustard
1 ½ tbsp champagne vinegar
Pinch of Sugar
Freshly Ground Pepper
3 tbsp extra virgin Olive Oil
1 teaspoon lemon zest
½ teaspoon finely chopped shallot
½ teaspoon finely chopped chives

In a small bowl, whisk together mustard, vinegar and sugar. Season with a pinch of salt and pepper. Whisk in oil. Add shallot and chives; whisk to combine. Taste and adjust for salt and pepper. Serve immediately or let stand til room temperature.

Very great ideas.

How long should I boil them?

Lay out a piece of foil, spread the asparagus across, drizzle with soy sauce & terriyaki sauce. Cover with another sheet of foil and either put in the oven or on the grill