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This is my except I sort asparagus by size, start with large and continue to add until you add skinniest, cook one more minutes, strain and put in cold water…stays beautifully green
Leave the rubber band on. Cut The Woody bottom off, stand them up in a tall pot in an inch of water and boil to your liking. The tips will stay firm and the stems will cook thoroughly.
Asparagus on top of the stove is better cooked vertical….. ends down; yes there is a vertical asparagus cooker. In lieu of one, I use a stop top coffee pot. about 1/4 full of water; bring to a boil; add asparagus; cover and cook until crisp tender. Yes, cooking time depends on size of the stems.
like the recipe but I gave you the wrong email address. It’s…
Once asparagus is au point, I throw in a handful of ice cubes. (I also only use salt in the water, but look forward to trying lemon peel.)
I cook it about this way. So easy. Skip the salt, skip the lid. Boil enough water in a large skillet to just cover the asparagus. Drop in the asparagus (I do peel mine for my husband!), and then keep an eye on it. When the asparagus stalk bends, it is done. I pull them out as they “bend”, drain them briefly on a paper towel on a platter, remove the towel, add some butter and slip the platter in a just-warm oven to hold until everything else is ready.
PS. Lower heat to simmer after asparagus is in skillet.
asparagus tart? how do I make that?
Hi Judy, great question! Here’s a recipe for an asparagus tart from my friend Kelly at Just a Taste that you might like: Asparagus Egg Tart with Goat Cheese.