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  1. Look for firm heads that have not started to spread out. Stems, whether you prefer thick or thin, should be firm but not dried up.

  2. Asparagus is usually sold standing in a bit of water to keep it from drying out. Check carefully for freshness if asparagus is not kept in water when you buy it.

  3. Imagine your favorite recipe on this beautiful platter with a nature theme. Lots of other pieces are available to coordinate.

  4. Certified International Nature's Garden Square Platter

  5. How to Clean Asparagus

  6. The bottom stem of the asparagus spear is tough and not too enjoyable. The best way to tell what part of the asparagus will be tender is to hold the spear with both hands, the head of the spear in one hand and the stem end in the other.

  7. Begin to bend the spear and you will notice that it wants to break naturally at a certain point. That is the point where the stem begins to be tough. So just bend each spear and let it break where it wants. Discard the bottom stem or use the upper part of it to make a great asparagus soup.

  8. How To Cook Asparagus

  9. If you don't have an asparagus cooker, use a frying pan to cook your asparagus. Just lay the spears in the frying pan, add enough water to just cover them and bring the water to a boil.

  10. Asparagus is wonderful cooked on the grill is one of my favorite asparagus recipes - whether it is an indoor grill or an outdoor barbecue. This, in my view, is the best way to cook asparagus, as the slight charred flavor is a wonderful addition.

  11. 1 1/2 pounds asparagus, cleaned and cut into 1 1/2" pieces

  12. 1 tablespoon vegetable oil

  13. 2 teaspoons sesame oil

  14. 1 tablespoon fresh ginger, finely chopped

  15. 1 tablespoon soy sauce

  16. 1/2 cup cashews, chopped


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