Asparagus Done Simply
Instructions:
- You can cook asparagus almost any way you like; the simplest
ways are boiling (or simmering or poaching; you
can call it whatever you like), steaming, or microwaving.
This recipe includes all three.
To prepare asparagus ahead of time, cook it by one of
the methods below, then shock it (see page 240); drain
well, cover, and refrigerate for up to 2 days. Finish by
heating the asparagus through with a little butter or olive
oil, or try one of the ideas on page 242.
If the asparagus are pencil thin, you don’t need to peel
them, and they will cook fast, really fast—like a couple of
minutes. If they’re thicker, peeling from the base of the
flower to the end of the stalk is worth it; they’ll be much
more tender and less fibrous. This isn’t essential, but I do
think it’s worth the effort.
- 11/2 to 2 pounds asparagus, trimmed and peeled
- Salt
- To boil:
- Lay them down in a skillet that can hold the spears without crowding, cover with salted water, cover the skillet, and turn the heat to high. Cook just until the thick part of the stalks can be pierced with a knife.
- To steam: Stand them in a pot with an inch of salted water on the bottom (it’s nice, but hardly essential, to tie them in a bundle first), or just lay them flat or at an angle. Cover and turn the heat to high, then cook just until the thick part of the stalks can be pierced with a knife.
- To microwave: Lay them in a microwave-safe plate or shallow bowl with about 2 tablespoons of salted water; cover with a lid. Microwave on high for 3 minutes, shake the container, and continue to microwave at 1-minute intervals just until the thick part of the stalks can be pierced with a knife.