Can I still cook the asparagus?
Preheat the oven to 425 degrees. Wash the asparagus and bend it to break off the tough part at the bottom. Put it in a gallon plastic bag with a teaspoon of good olive oil per pound of asparagus. Seal and work the bag until all the asparagus is thinly coated with oil. Line a cookie sheet with foil, and lay out the asparagus in a single layer. Be anal retentive about arranging it. Sprinkle it with coarse sea salt or kosher salt. A few grinds of pepper or some Mediterranean herbs can be added or not - its a question of your taste. Put the asparagus in the oven, and set the timer for 11 minutes. The cooking time depends on how thick the asparagus is. Check it every minute or two (after the 11) to see if it is tender but still crisp. When it is, remove, place on platter, and serve. Listen to the complements.
Trim the tough ends off of the asparagus. Just bend one and see where it snaps. Cut the remainder to the same length.Put a heavy saute pan, preferably cast iron, onto your stove top and get it hot. Now toss your asparagus in olive oil and season them with salt and pepper. Lay the asparagus in the pan in a single layer and allow them to cook.You want the asparagus to char and pick up some color as well as become tender. So once they begin to become vibrant green with some brown spots, begin to roll the asparagus so the opposite side begins to cook.When the asparagus are tender and have become lightly charred, they are done.The texture and flavor will be similar to that of grilled asparagus.
You dont. For two reasons.First: it's already cooked. Most likely even overcooked.Second: that stuff is vile. Why would you spend money on that abomination?Ok. Dogma aside, there are some ways to use that stuff in a somewhat dignified manner.The first step is always to drain it well, maybe even give it a quick rinse in cold water. This is mandatory. The fluid it comes in is seriously disgusting.Then, you could make asparagus cream soup. Put one part ex-asparagus in a saucepan, add another part liquid (vegetable stock, white wine, milk ca. 2:1:1), plus a little blonde roux. Ca. 30-50g/l. Bring to a boil and simmer for five to ten minutes. Pass through a fine sieve. Bring to a boil again, remove from heat and finish by stirring in a liaison of 1 part eggyolk plus 1 part heavy cream. The amount used depends on your desired consistency.It's passable for chicken fricassée in a pinch. Cut to convenient size and add shortly before serving.I've seen people make asparagus salad from it. Don't go there. That's disgusting.If you need to make pseudo-fancy boiled ham canapés, the upper third or so makes for a suitably meh decoration.Find out if your pets, obnoxious neighbours or unlikeable in laws will eat it. If so: congratulations. That is a classic win-win situation.
How to cook asparagus? New to cooking?
I like to steam it in the microwave - Put the asparagus spears on a tripled sheet of paper towels... sprinkle a tablespoon or so of olive oil (veg oil will work), salt and pepper) Fold the towels up to make a "sleeping bag" and just moisten them. Pop in the microwave for 2 to 2 1/2 minutes for JUST tender but still crunchy asparagus. I also sprinkle them with lemon and use season salt.
Can I still cook frozen Asparagus?
they probably would taste the same but asparagus has a high water content so if frozen would thaw a bit soft & soggy
Can I still cook frozen Asparagus?
they probably would taste the same but asparagus has a high water content so if frozen would thaw a bit soft & soggy
Here are my two favorite ways to prepare asparagus spears:Roast asparagus with Parmesan cheese:Preheat the oven to 410 degrees F.Line a baking sheet with parchment paper.Rinse the asparagus spears and blot dry with a paper towel.Line the spears close to each other on the baking sheet and brush with a light coat of olive oil. (You can also spray them with a light coat of cooking spray, instead.)Season the asparagus with salt and pepper. Sprinkle evenly with grated Parmesan cheese.Roast for 15 minutes.Roast asparagus wrapped in bacon:Heat the oven to 350 degrees F.Line the bacon on a baking sheet and bake it until halfway cooked. (You want it to remain bendable.) This takes about 6–8 minutes, depending on how hot your oven is.Let the bacon cool enough to handle.In the meantime, steam or blanch the asparagus spears for about 3–4 minutes. (You want it to be a bit softer, but still bright green and a bit crisp in the center.)When finished steaming or blanching, plunge the asparagus in a bowl of ice water to stop the cooking process.Pat dry with a paper towel.Line a baking sheet with parchment paper.Depending on the thickness of the spears, gather up 4–5 spears into a bundle. Wrap each bundle with two slices of cooled bacon.Melt about 1–2 tablespoons butter.Place the bundles on the baking sheet. Brush with a light coat of the melted butter. Season with salt and pepper.Roast in the oven for about 8 minutes. (Check on the spears after 6 minutes to ensure they do not overcook.)
Can asparagus be cooked in the crock pot?
Asparagus is a tender, delicate vegetable. It only wants to be cooked for a few minutes. Holding the stalks between your fingers, snap off the woody ends and trim them. Plunge them into a hot water bath and cook only until tender.-- a matter of only 2 to 4 minutes. A sprinkle of fresh lemon juice and a pat of butter finishes the dish perfectly. Please don't cook them to death in a crock pot. They will dissolve into a grayed out mush.
Preheat an oven to hottish (let’s say 220.) Toss your asparagus spears (any woody bits snapped off) in oil and arrange them in one layer on a baking sheet. Sprinkle over salt and pepper. Put the tray in the oven for about 15–20 minutes.You can add extra flavour if you want. Try a good sprinkle of grated parmesan. Lemon is always good, as is garlic.