How to cook the perfect asparagus?
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Anonymous
| Melt 1 Tbs butter and 1 Tbs olive oil in saute pan. Turn heat to medium low. Add asparagus, cover pan. Check after 5 minutes -- when the spears are bright green, remove the cover, nudge them all into a single layer, and crank the heat to medium high. Cook without moving until the bottoms of the spears are browned. Add salt and pepper, remove from heat and squeeze half a lemon over them. Done. |
Anonymous
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The real question is how many each guest will get.
Also, I like 14:41's method. In fact, I think I'll pick some up on my way home today. Yum. |
Anonymous
| Thanks everyone. I roasted asparagus tonite for the first time and it was awesome. |
Anonymous
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I'd been thinking of buying an All Clad asparagus cooker from Williams Sonoma, but after reading these great tips, maybe not? Anyone think it's worth it? Thanks for your thoughts.
http://www.williams-sonoma.com/products/all-clad-stainless-steel-asparagus-pot/ |
Anonymous
Save your money and space in your kitchen. That is so unnecessary. |
Anonymous
| Steam them on high ntil the lid starts boiling and moving and you can spin it easily. From that point let it ago another minute or two. Crunchy and perfect |
Anonymous
OP here. I appreciate your thoughts--thanks! I've always cooked asparagus for just a small amount of time in shallow water, then seasoned well. Lately, I've been roasting them. DH and other family members have always thought they turned out great. I was thinking maybe this pot would be more fool-proof, but I certainly don't want to buy something I don't really need. |