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Products < Asparagus <
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Tip:
Extra large or Jumbo sized spears will take a little longer to cook to
preferred firmness. Peeling the outer layer of the woody bottom portion
of each spear with a peeler, will shorten cooking time for the larger sized spears.
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Asparagus:
Preparation & Handling |
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| How to Store |
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It’s best to eat Asparagus the day you buy it, as the flavor
can begin to fade as time passes. If you can’t eat it right away, store Asparagus in a plastic bag
in the crisper section of your refrigerator and make sure you use within three to five days.
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If you have to hold onto the Asparagus longer than a few days, placing the base ends in an inch of
water will keep the spears hydrated and fresh in the refrigerator. Be careful though…the spears
will continue to grow!
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| How to Cook |
Unbunch spears and rinse well in cold water. Snap or trim tough, “woody” white ends off, close to the base of each
spear. Leave whole, or cut each spear into bite size, 2- to 4-inch sections.
The ways to cook Asparagus are endless. Below are just a few ideas.
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Microwave: This method preserves the most nutrients and is really easy. Put spears in 1/4 cup of water in a microwave-safe dish.
Cover tightly and microwave about 5 minutes (total minutes may vary depending on wattage of microwave, so experiment).
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Steaming: This may be the best way to cook Asparagus. Bring an inch or two of water to a boil in a pot. Arrange Asparagus
in a steamer basket, making sure the water doesn’t seep into the bottom of the basket. Cover and steam. Between 2 to 3 minutes
should be
just about right, but larger spears may take a little longer. The correct time all depends on your steaming setup; just make sure you
don’t steam too long, as the spears will get too soft. You can always experiment with one or two spears to determine the
ideal steaming time.
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Sautéing: Place Asparagus in a skillet or wok lightly coated with olive oil. Cover and sauté slowly on medium-low
heat for about 3 minutes or until tender.
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Grilling:
Lightly brush prepared Asparagus spears with olive oil. Sprinkle with salt and
pepper, or garlic salt to taste. Grill over high heat for 2 to 3 minutes, or to
desired tenderness.
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Blanching: Bring 1 inch of water to a boil in a skillet. Add the Asparagus, cover and let it cook for only 2 to 3 minutes
to soften spears to your preferred firmness.
Tip: If you’re going to hold the Asparagus to add to another dish, after blanching, drop in a bowl of ice
water to keep them from cooking further.
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Baking:
Arrange one bunch (approximately 1 pound) of clean and trimmed
Asparagus in a shallow baking dish. Top with olive oil, salt
and pepper to your taste preference. Bake until tender or crunchy,
depending upon your preference, about 12 to 20 minutes.
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