Asparagus is a scrumptious and delicate spring favourite.
Steamed asparagus is a straightforward facet dish or excellent prep for including to pasta.
A Favourite Steamed Veggie
Asparagus is a sublime veggie that wants little greater than some butter and salt.
- Steaming is a favourite solution to prepare dinner asparagus to tender-crisp. It retains a shiny inexperienced coloration, preserves vitamins, and is prepared in minutes.
- Frozen asparagus may be cooked the identical approach by including an additional minute or two to the cooking time.
- Serve sizzling with a drizzle of home made hollandaise sauce, or chill and add to an Italian pasta salad.
How you can Steam Asparagus
- To organize the asparagus, rinse in cool water and shake it dry.
- Gently bend every spear, and the underside of the asparagus will naturally snap off the woody ends.
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Place a steamer basket within the backside of a giant saucepan or pot with a lid and add about an inch of water.
- As soon as the water is simmering over medium-high warmth, use tongs to put the asparagus within the basket and canopy.
No Steamer Basket? No Drawback!
You probably have a small strainer that matches within the backside of the pot, use that, or you need to use simply sufficient water to cowl the underside of a saucepan (including extra if wanted).
The water mustn’t contact the steamer basket or strainer within the pot, so add just a bit bit. Control it so it doesn’t evaporate and pour in just a little extra if wanted.
Ideas for Good Steamed Asparagus
Like most steamed greens, asparagus is straightforward to arrange and filled with taste.
- Select asparagus spears of the identical width to make sure even cooking.
- Keep away from overcrowding the steaming basket and make sure the basket doesn’t contact the water.
- Asparagus can range in thickness so cooking time can range. Cook dinner thinner spears for about 3-4 minutes and medium spears for about 4-6 minutes or till they attain desired doneness.
Serving Solutions
Cooked spears may be served heat, at room temperature, and even chilled in salads.
- Swap the butter or olive oil for garlic butter.
- Add a squeeze of contemporary lemon juice over high (or add some lemon zest) or sprinkle with parmesan cheese.
- Season the steamed asparagus and high with a runny poached egg. Break the egg over the asparagus as you serve it.
Extra Asparagus Recipes
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Steamed Asparagus
Comply with these helpful ideas for a fast and simple asparagus facet dish!
Stop your display screen from going darkish
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Wash asparagus underneath cool water and shake just a little bit to dry.
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Snap off the underside stem of every spear.
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Place water within the backside of a saucepan and line with a steamer basket making certain the water would not contact the basket. Deliver to a boil over medium-high warmth on the stovetop.
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Place asparagus within the basket, cowl and permit to steam 4-6 minutes relying on thickness and desired doneness.
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Place asparagus on a plate, toss with butter and season with salt & pepper. Serve heat.
- Select asparagus spears of the identical width to make sure even cooking.
- Keep away from overcrowding the steamer basket and make sure the basket doesn’t contact the water (or the asparagus will boil as a substitute of steam).
- Asparagus can range in thickness so cooking time can range. Cook dinner thinner spears for about 3-4 minutes and medium spears for about 4-6 minutes or till they attain desired doneness.
- Cooked spears may be served heat, room temperature and even chilled in salads.
- Leftovers may be refrigerated by storing in hermetic containers for 4-5 days.
- To freeze, cool utterly and switch to freezer luggage. Squeeze the air out and retailer for 2-3 months.
Energy: 59 | Carbohydrates: 4g | Protein: 3g | Fats: 4g | Saturated Fats: 3g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 1g | Trans Fats: 0.2g | Ldl cholesterol: 11mg | Sodium: 34mg | Potassium: 230mg | Fiber: 2g | Sugar: 2g | Vitamin A: 982IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg
Diet data supplied is an estimate and can range based mostly on cooking strategies and types of substances used.
Course Aspect Dish
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