Asparagus: Four Ways

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Asparagus: Four Ways
  • Asparagus
  1. BRAISED: Place a large skillet over high heat. Add asparagus, ½ cup water and a slice of lemon. Cover, bring to a simmer and cook until tender, about 5 minutes.
  2. GRILLED: Preheat grill and lightly oil rack. Place asparagus over direct, medium heat. Cook until browned, turning occasionally, about 6 minutes.
  3. MICROWAVE: Place asparagus on a glass platter or pie pan. Add ¼ cup water, drizzle with 1 tsp olive oil and cover tightly. Microwave on high until tender, about 3 minutes.
  4. ROAST: Preheat oven to 500F. Spread asparagus in a single layer on a baking sheet or large dish. Coat with 2 tsp olive oil. Roast, turning halfway through cooking, until tender, about 10 minutes.
Look for sturdy spears with tight heads. The cut ends should not look desiccated or woody. Fresh asparagus should snap and break when bent; the breaking point is where the asparagus should be trimmed. Shave down any woody bits with a vegetable peeler.


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