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Simply Steamed Asparagus recipe

Simply Steamed Asparagus recipe


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A simple but tasty way to cook fresh asparagus! Try using vinaigrette dressing in place of the butter too.

217 people made this

IngredientsServes: 4

  • 1 bunch asparagus
  • 1 teaspoon butter
  • 1/4 teaspoon salt
  • 750ml water

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to the boil.
  2. Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.

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Reviews & ratingsAverage global rating:(116)

Reviews in English (79)

by RedRobynNAU

This is certainly simple! Simple, but delcious! Followed recipe exactly until the end, at which point, we added a little more butter and salt just before serving. It may not have been necessary, but my boyfriend is used to an Italian asparagus recipe, that includes pan-frying in lots of oil AND butter (yummy, but SO MUCH FAT!), and I want to slowly get him used to a healthier version. Next time, I'll try omitting the extra salt and butter. We steamed for a tad bit too long so the stems were slimy, but the tops were just delicious! That was purely our own fault, and not the fault of the recipe - I'm just including it here as a warning to other members - please be careful about cooking too long! It's really a great, simple, healthy recipe, and I think it deserves more attention. :-)-08 Mar 2008

by JOSIE

This was really good. My husband said this is his favorite way of preparing asparagus. Before I served this I sprinkled some lime juice over the spears for a little kick. Make sure to do this right before you plan on serving...otherwise the acidity from the lime makes the drippings turn red. Will use this often!!-04 Apr 2003


Quick and Easy Asparagus

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

One of the quickest and easiest ways to prepare fresh asparagus is to simply blanch them for a couple of minutes and toss them with some freshly grated parmesan cheese, olive oil, and lemon zest.

Boiling them for only a couple of minutes ensures that the asparagus will be cooked through, but still crisp and vibrant green. Asparagus should have a gentle crunch to them they should not be mushy.

A little lemon zest helps brighten the natural flavor of the asparagus, and the parm and olive oil? Well, of course, they make everything taste good.

Watch This Asparagus Recipe

How to Choose the Best Asparagus

The best asparagus is fresh. To tell if asparagus is fresh, look for stalks that are a rich, deep green color that get lighter toward the end of the stalk. The stalks should be firm to the touch. Pass by any stalks that are limp or dry with cracked ends. The tips of the asparagus should be tightly closed.

When buying asparagus for a recipe, it’s also a good idea to choose stalks that are uniform in size so they’ll cook evenly.

Tips for Cleaning Asparagus

It’s always important to clean fresh produce before preparing it. Asparagus can have grit in its tips, so the first thing you should do is rinse it under cold water. Then you can prepare asparagus for cooking.

Remove the tough end from the rest of the stalk by either cutting or snapping it off. If using a knife, cut 1/2 inch to 1 inch off the bottom, depending on where the green fades into white. If you're snapping the tough end off, bend the thicker end of the stalk to see where it snaps naturally.

Or, you can cut off about a quarter-inch of the bottom of the stalk and peel a thin layer of skin off the lower half of the stalk with a vegetable peeler. The asparagus is now ready for your recipe.

What Does "Blanching" Mean?

Blanching is a cooking technique that partially cooks food. It’s commonly used with vegetables like asparagus. Vegetables are put in a pot of boiling water for a very short time, usually under 5 minutes, and then plunged into a bowl of ice water to quickly stop them from continuing to cook. Blanching makes the outside of a vegetable tender while the inside remains fairly crisp. It also helps keep color bright.

You can blanch asparagus when you want to serve it immediately, or you can blanch it before freezing it. Most fresh vegetables benefit from blanching before freezing because the process stops enzymes that would otherwise cause the vegetable to lose flavor, color, and texture over time while frozen.

Other Ways to Cook Asparagus

Asparagus is a versatile vegetable that can be prepared in a variety of ways. Asparagus can be cooked in the oven, on top of the stove, or on the grill using one of these methods.


How to cook asparagus on the stove (sautéed asparagus)

Making this sautéed asparagus recipe in a pan couldn’t be easier. I actually prefer it over roasting – which is sayin’ somethin’ because roasted veggies are my love language. Here’s how to sauté asparagus on the stove:

  • Place the ghee into a large skillet over medium heat.
  • Cut the washed and trimmed asparagus into bite size pieces. About an inch long or so.
  • Add them to the pan with the salt, and stir with a wooden spoon every few minutes to ensure they don’t stick to the pan and can cook evenly.
  • While the asparagus is cooking in the pan, mince the garlic.
  • Sauté the asparagus for 10-15 min, depending on how thick your asparagus is.
  • When the asparagus in fork tender (you’re able to poke a fork in it easily) add in the minced garlic, lower the heat to medium low, and stir.
  • Cook for 2-3 minutes or until the garlic is fragrant, and it’s ready to serve.

Follow me on Instagram and use the tag #simplyjillicious if you make this sautéed asparagus! I’d love to see it!

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If you try this recipe, or any of my recipes, please leave a review and star rating – thank you!


Best Way To Cook Asparagus

28032021 How to Cook Asparagus. Carefully heat a good pinch of butter in a pan place the asparagus in the pan and season with salt and a bit of sugar.

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Pan frying is also an option but its a bit more hands-on and may smoke up the kitchen.

Best way to cook asparagus. 17052019 So how do you cook asparagus. This is one of the most common and easy ways to cook asparagus. And which is the best asparagus recipe.

Spring has sprung and with it we have two feet planted firmly in asparagus season. 19082020 Boil the asparagus tips for a simple recipe. Roast for ten minutes.

Pan-FryingSauteing The Best Way To Cook Asparagus Spears Vegetables like asparagus brussel sprouts and other intensely-flavored greens benefit hugely from the dry heat of the frying process. Best way to cook asparagus in a pan Image by Monika Schrder from Pixabay First you need to peel the asparagus and cut off the ends. Boil a pot of water then put the asparagus tips in.

27022019 The process for how to roast asparagus in the oven is super easy. However since youre only cooking the tips you can shorten this time. Asparagus are very de.

16032021 Roasting sauting grilling and blanching are some of the best ways to cook asparagus. When it comes time to roast snap the ends off thin asparagus spears no need for. This video will teack you three different ways to cook asparagus.

Simply arrange the asparagus on a baking sheet drizzle with some olive oil and sprinkle with salt pepper and garlic. Reduce the heat and close the pan with a lid. I also like to add a couple of fresh cloves of garlic and a little freshly grated of lemon zest.

Roasting and grilling are our favorite ways to cook asparagus because these methods add caramelization and grilled flavor that lets the asparagus shine in all its vegetable glory. When boiled or steamed they tend to sit in their own juices which can bring out some nasty flavors which smell vaguely rotten or sulfuric. And while you can steam or boil it we dont enjoy the flavor or texture as.

Asparagus is usually ready in 5-8 minutes depending on how tender you want them. 06062018 Roasting asparagus is the perfect addition to an Easter dinner Mothers Day brunch or quick weeknight meal. Of course shaved and lightly dressed asparagus is delicious too.

30032015 Simply pre-heat the oven to 220C gas mark 7 line a tray with foil or baking paper lay the asparagus spears onto the tray drizzle with olive oil and season with salt and pepper.

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Pin On Cooking Green Vegetables


Béarnaise Sauce over Steamed Asparagus

A simplified and keto-friendly French béarnaise sauce over fresh steamed asparagus.

Béarnaise is an ultra rich sauce traditionally made with clarified butter, egg yolks, vinegar and flavored with herbs. It is considered a child sauce of Hollandaise, one of the of 5 French mother sauces. It is decadently rich and flavorful and a great pairing for your next meal.

Many may already be familiar with Hollandaise, which is often served with poached eggs. Hollandaise is one of the 5 French mother sauces, the others being Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. These five sauces were identified by Marie-Antoine Carême in the 19th century as the building blocks for all other sauces. Hollandaise is made from clarified butter, egg yolks and an acid (such as lemon or white wine). As you can see, a béarnaise sauce is simply a variation of that, only additional herbs and shallots for more flavor.

In a traditional béarnaise (or Hollandaise) sauce you begin by clarifying your butter, which separates the milk solids from the butter fat. While this is the preferred method, in order to save a few steps, I microwave the butter but dispense with the separation part. It doesn’t change the texture much and takes much less time to prepare.

The only part of this sauce where you’ll need to be patient is when tempering your eggs. After you’ve mixed your eggs with your reduced vinegar, you’ll want to slowly whisk your melted butter into the egg mixture. By pouring very slowly, this prevents your yolks from cooking, allowing them to slowly come up to temperature without curdling. If in doubt, the slower the better.

Once you have your prepared sauce, you’re ready to drizzle it over your favorite foods. Spoon it over a fire grilled steak, omelette, or even use it like a mayonnaise. During springtime, including it in an Easter meal is a great way to elevate any of your side dishes. I love using it over steamed asparagus which I’ve highlighted in this recipe. If you need to find the freshest produce, I highly recommend you visit your local Sprouts Farmers Market. They’re a great source of a variety of meats & produce. They have everything you need for an Easter feast in a single grocery trip!

One last tip on the béarnaise sauce… since it’s mostly butter, it’s best to keep it warm before serving. Once it cools it will thicken and not be sauce-like, and it’s really not good re-warmed. So just be mindful that the sauce is best served fresh and used all at once. Hope you enjoy!


Asparagus 101

Though asparagus can be found in supermarkets year-round thanks to crops flown in from all over, it's in season for most of us in North America in the spring.
This flowering perennial plant is a cousin to onions and garlic, but it has a much sweeter taste.

As the days grow longer, its tiny edible shoots will start to emerge from an underground crown. Those shoots don't stay tiny for long--asparagus can grow quickly (10 inches in a day!), with spears ready for harvest every few days. But don't hesitate when you see the shoots have reached 6-7 inches once the tips start to open and they begin to "fern" out, the base of the shoots become woody and inedible.

Asparagus sticks around: One plant, if cared for correctly, will produce shoots for up to 20 years! In my family, the caretaker of the asparagus is my oldest brother, John. Over the years, he has planted long rows of asparagus on our farm so that there will always be a new crop around the corner.

Most of the asparagus we see here is green, but in Europe--especially France, Spain, Germany, the Netherlands, and Switzerland--white is what you're more likely to see.

This albino variation isn't natural farmers create it. They loosely mound dirt over the asparagus. As the shoot grows, it is deprived of sunlight and photosynthesis cannot take place. White asparagus must be peeled but can be eaten raw or cooked, just like its verdant counterpart.

If you can find purple asparagus, pick it up. Not only is it very pretty, it has a fruity flavor.

Once harvested, asparagus should be eaten within 24 hours for optimal taste. After that, it will start to lose flavor and juiciness.

Prolong the life of your asparagus by trimming 1/4 inch from the stalks as soon as you bring it home, place the asparagus upright in a vase or bowl of water and add 1/2 teaspoon of sugar. Cover the tips loosely with a cotton towel or plastic bag and store in the refrigerator.

What's your favorite way to eat asparagus?

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I love my Ziploc Steamer Bags! They're a big part of my Sunday Food Prep, and make my life sooo much easier! It's a snap to whip up a serving (or 4, or more!) of fresh veggies. If you're making enough for more than just you, simply increase the amounts and add to the bag.

Veggies

I love my Ziploc Steamer Bags! They're a big part of my Sunday Food Prep, and make my life sooo much easier! It's a snap to whip up a serving (or 4, or more!) of fresh veggies. If you're making enough for more than just you, simply increase the amounts and add to the bag.

Steamed Snow Peas & Tomatoes. Makes 1 serving

1/2 to 1 cup snow peas
1/2 cup - 3/4 cup cherry tomatoes
1 tsp coconut oil
Dash of Mrs Dash Garlic & Herb

Clean veggies & toss them in the steamer bag. Add 1 tsp coconut oil and a dash of Mrs Dash Garlic & Herb. Seal the bag.

When you're ready to enjoy, microwave on high for 1 to 1 1/2 minutes. Allow to rest for one minute (don't open the bag), then dump onto a plate or into a bowl! It's that easy!


Steamed Broccoli. Makes 1 serving

1 to 2 cups fresh broccoli florets
Dash of Mrs Dash Garlic & Herb (or any other flavor)

Microwave on high according to the package directions. Let rest one minute (don't open the bag). Open bag & dump onto a plate. Done! Squirt some fresh lemon juice over the veggies for added flavor.


Steamed Cauliflower. Makes 1 serving

1 to 2 cups fresh caulflower florets
Dash of Mrs Dash Garlic & Herb (or any other flavor)

Microwave on high according to the package directions. Let rest one minute (don't open the bag). Open bag & dump onto a plate. Done! Squirt some fresh lemon juice over the veggies for added flavor.


Steamed Zucchini & Yellow Squash. Makes 1 serving

1 small zucchini - sliced to desired thickness (I do 1/4")
1 small yellow sqush - sliced to desired thickness (I do 1/4")
Dash of Mrs Dash Garlic & Herb (or any other flavor)

Microwave on high according to the package directions. Let rest one minute (don't open the bag). Open bag & dump onto a plate. Done! Squirt some fresh lemon juice over the veggies for added flavor.


Steamed Corn on the Cobb. Makes 1 serving

1 Ear of Corn
1 tsp coconut oil or butter (clean)

Clean and trim one ear of corn and place in bag. Add coconut oil or butter. Seal. Microwave on high for 2-3 minutes. Allow to rest for one minute (don't open the bag). Check for doneness and either serve or return to microwave for additional time. Corn is done when you pierce a kernel with a sharp knife and it "bursts" or squirts.


Steamed Artichoke. Makes 1 serving

1 Artichoke

Clean and trim and place in bag. Seal. Microwave on high for 3-5 minutes. Allow to rest for one minute (don't open the bag). Check for doneness and either serve or return to microwave for additional time. Artichoke is done when inner leaves pull away (open) easily when prodded by a fork.


Steamed Asparagus. Makes 1 serving

1 handful of asparagus spears
Dash of Mrs Dash Garlic & Herb (or any other flavor)

Clean and trim and place in bag. Add Mrs. Dash. Seal. Microwave on high per instructions on bag. Allow to rest for one minute (don't open the bag). Check for doneness and either serve or return to microwave for additional time. Squirt some fresh lemon juice over the veggies for added flavor.


Steamed Stuffed Portabello Mushroom. Makes 1 serving

1 Large Portabello Mushroom cap
2 Tbsp pico de gallo or salsa (Pico de gallo is just chopped tomato, onion, jalepeno, cilantro and a squirt of lemon juice)
1 tsp feta cheese
4-6 baby spinach leaves

Clean and trim the mushroom cap. Place spinach leaves as the bottom layer inside the cap. Top with pico de gallo, then feta. Place in bag and seal. Microwave on high for 2 1/2 minutes. Allow to rest for one minute (don't open the bag). Serve!


Easy steamed spring vegetables with feta cheese

Steaming vegetables is a great, healthy way to cook vegetables that results in perfectly cooked vegetables. You can of course use a steamer or a bamboo steaming basket set over a pot of water to steam vegetables. However, I find when I have a large amount of vegetables to steam (and I’m not in the mood to get the steamer out of the pantry), I use a little speedy hack that saves a lot of time. I set a round cooling rack (the ones made for baking) in the bottom of a large pot and place the vegetables on top. Add a few cups of water and allow to steam until the vegetables are cooked to your preference.


How to make steamed asparagus

The trick to steamed asparagus is this: don’t overcook it! Because all asparagus differs in size and maturity, you’ll use a range for how long to steam it. The perfect timing for steaming this green veggie is about 2 to 5 minutes. Again, this all depends on the thickness: thin, slender asparagus steams faster than thick, tougher asparagus.

Gear required: You’ll need a steamer basket or steamer pan to make this recipe. Here’s a steamer basket you can buy online.

Step 1: Chop the asparagus.

With asparagus, you’ll need to chop off the tough ends. You know where it looks almost white-purple? Hack that part off. Then we like steaming asparagus in roughly 2-inch pieces.

Step 2: Boil the water.

The main thing you need to know for how to steam asparagus: bring the water to a boil first! Don’t be tempted to boil the water with the veggies in the pot. You’ll boil the water in a saucepan or pot before you add the veggies.

Step 3: Add the asparagus, cover and steam for 2 to 5 minutes, until crisp tender.

Once the water is boiling, add the veggies and cover. Cook for 2 to 5 minutes, until bright green and tender. Keep taste testing during this time: it’s important not to step away! Even a minute or so can take the asparagus from bright green to muddy yellow green and overcooked.

Step 4: Drain and season.

Remove from the heat and add the asparagus to a bowl. Stir it together with olive oil, lemon juice, and salt. That’s it! Perfect steamed asparagus.


Thai-style Asparagus Recipe

One thing I love about this time of year is all the fresh and gorgeous asparagus! And while I could eat simple, steamed asparagus almost every day, there are times when I feel obligated to make something a little fancier. A little different. A little out there. I’m a big fan of big flavors. And I am a big fan of Thai flavors. So I decided to try to make a Thai-style asparagus recipe.

A dish that is company-worthy and yet unexpected. I mean asparagus with hollandaise – fabulous. But predictable. Thai-style asparagus – also fabulous and anything but predictable.

This recipe has three components the asparagus, the crispy fried shallots, and the nut-free Thai-style sauce.

I am a little bit of a snob when it comes to asparagus, I like it peeled. In fact I ONLY like it peeled. Years ago I watched an episode of Julia Child’s The French Chef where she mentioned that taking the time to peel asparagus showed people that you care. What a concept! After all, isn’t cooking for someone all about showing how much you care? I have never served asparagus unpeeled since.

Crispy fried shallots are dead simple to make and add a little pizzazz to vegetable dishes – the perfect amount of crunch, sweet onion flavor, and saltiness.

The nut-free Thai style sauce has that perfect combination of sweet, salt, acid and heat. I kept it nut free by using Sunbutter.

There is just something about the combination of flavors and textures in this recipe that has me swooning. And wanting to eat it all myself!



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