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Cooking asparagus

Cooking asparagus

If you thought asparagus was only served steamed or canned, you are in for a surprise! It can be pan fried, added to stew, used as a key element of frittatas and much more. Asparagus by itself does not take long to cook (5-10 minutes, depending on the spear thickness). Overcooking may cause mushiness. In general, when using asparagus, the bottom 1/2 inch of the stem should be removed because it tends to be tough and not easy to eat. When it comes to asparagus recipes, a couple of my personal favorites include…

Photo courtesy of wharman at Flickr.com.

Low-carb asparagus frittata – (from recipezaar.com)

1/4 cup onions, chopped
1/2 teaspoon salt
7 asparagus spears, tough ends snapped off, and cut into 1-inch pieces
5 large eggs, lightly beaten
1 cup Monterey jack cheese or 1 cup cheddar cheese.

Heat olive oil in a 10 inch oven proof pan over medium high heat. Add onions and salt, and cook, stirring occasionally until softened, about 3 minutes. Add asparagus, reduce heat and cook, covered until it is barely tender, about 6 minutes. Pour in eggs and cook until almost set, but still slightly runny on top, about 3 minutes. Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 minutes. Remove from oven and slide onto a serving plate; cut into wedges.

Photo courtesy of Dewdropdeb at Flickr.com.

Baked asparagus with Parmesan cheese

One bundle asparagus
1/4 cup olive oil
Parmesan cheese grated (add to taste)

Pre-heat oven to 350. Place just enough asparagus to cover the bottom of a coverable oven save dish and add the olive oil. Spread the parmesan cheese over the asparagus, cover, and place in oven for approximately 30 minutes depending on the oven and the desired tenderness.

Photo courtesy of brocha at Flickr.com.

For more recipes, try these sites and search for Asparagus Cooking Tips: