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Best Cooking Time - Techniques - Methods - Flavors

How to Cook Asparagus

asparagus A member of the lily family, asparagus usually comes in green but is also available in purple and the white variety which is the same green plant but protected from sunlight so that it does not turn green.

 

Asparagus Cooking Method

Cook until desired tenderness or until the thickest part pierces easily with thin knife

Blanch 1 min. 15 sec. then ice water to shock
Boil 3 - 7 min. ; or boil 3 min and finish in skillet
Grill direct heat 6 - 7 min.; medium fire 8 min.
Steam 3 - 7 min.
Roast 450 F. 12 - 15 min
Microwave

8 oz. 2 min. 30 sec.; 1 lb. 4 min. 15 sec.

braise

2 min. then add liquid 2 - 3 min. reduce to glaze

Pan Fry

medium heat butter steaming in covered skillet 4 min.

Deep Fry (tempura) 360F 3 min. - till lightly browned
Pressure Cook

1 - 2 min.

Cooking times for Asparagus

Test for Doneness: When pierced easily through to the center with a thin knife blade.

 

Native to the Mediterranean and Western Europe.

 

Flavors That Go

Common ingredients used in asparagus recipes include:

Arborio rice
balsamic vinegar
butter
carrots
cayenne pepper
cheese
cherry tomatoes
Chicken Stock
crushed red pepper flakes
Dijon mustard
dry white wine
egg yolks
eggs
flour
fresh orange juice
Freshly-grated nutmeg
freshly-ground white pepper
grated lemon peel
garlic
grated Parmigiano-Reggiano
green onions
hard-boiled eggs
heavy cream
hollandaise sauce
honey
lemon
lump crabmeat
mayonnaise
mushrooms
olive oil
onion
Paprika
pasta
Parmesan cheese
parsley
pine nuts
plum tomatoes
prosciutto
red bell pepper
red onion
red wine vinegar
seafood
shallots
sherry vinegar
shiitake mushrooms
snipped chives
soy sauce
sugar
sugar snap peas
tarragon
thinly-sliced prosciutto
tomato
whipping cream
white wine
zucchini

Classic Asparagus Recipes:

Asparagus Gratin
Asparagus Soup
Asparagus Frittata
Cold Asparagus Salad
Asparagus Royale
Asparagus Quiche

 

 

 


Asparagus Tips And Techniques

There are special pots sold to cook asparagus standing upright because the bottom is tougher than the tips, so the bottom can boil as the tip steams. Most people do fine cooking asparagus without these.

There is a standard recommendation to remove the tough bottom of the asparagus by holding onto the bottom and bending the stem until it breaks. The tough part will break away from the tender part.

 

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