Here’s the quickest and easiest way to cook asparagus on the stovetop! Lasts 10 minutes at most.
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Hello spring and hello asparagus! What is your favorite way to prepare asparagus?
What is shallow cooking (or shallow poaching)? It’s kind of a mixture of boiling and steaming. They don’t use a lot of water, so the water hardly takes any time to boil.
You don’t have to completely submerge the asparagus in the water. If the water doesn’t cover the asparagus, cover the pan with a lid to trap the heat of the steam.
You can flavor the water with salt, garlic, herbs or lemon zest. I usually use a large pinch of salt, a halved clove of unpeeled garlic, and a strip of lemon zest.
You can add some thyme, oregano, or bay leaf, or just skip the spice and use plain water (I recommend at least adding salt).
However, if you already have a pot of boiling water, e.g. B. for a pasta dish in which asparagus is used, you can easily cook the asparagus in it.
How long should you cook asparagus?
How long you cook the asparagus depends on its size and age. Thin asparagus spears cook in just a minute or two.
Your average asparagus will take about 5 minutes. Large asparagus can take 6 to 7 minutes, and even longer if they’re a bit old and tough.
This keeps cooked asparagus alive and green
Cook the asparagus for no more than 6 minutes, then rinse with cold water for a few seconds to stop the cooking. The vegetables will turn from vibrant green to olive green after about 7 minutes of cooking.
How to cook asparagus on the stove
ingredients
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1/2 until 1 lb asparagus spears
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1/4 teaspoon Salt
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1 clove of garlichalved, optional
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1 stripes Lemon peel Optional
method
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Prepare asparagus:
Break off or cut off the woody bottom of the asparagus spears. If you’re working with medium or large asparagus, you can use a vegetable peeler, if you like (for a fancy presentation), to peel the outside of the bottom inch or two of the asparagus.
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Heat water in a large pan:
Fill a large, wide skillet with about 3/4 inch of water. Add salt. Add the chopped garlic and lemon zest if using. Bring the water to a boil over high heat.
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Cooking asparagus:
Add the asparagus in an even layer. If the water doesn’t cover the asparagus, cover the pan. If you are using thin asparagus, only cook them for 1 to 2 minutes. Medium asparagus, 5 minutes. Large asparagus 6 to 7 minutes.
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Rinse with cold water:
Rinse briefly with cold water to stop cooking, then transfer to a serving platter.
To serve, sprinkle with salt and pepper, lemon juice, and extra virgin olive oil or butter.
| nutritional information (per serving) | |
|---|---|
| 12 | calories |
| 0g | Fat |
| 2g | carbohydrates |
| 1g | protein |
