Quick and easy asparagus recipe! Prepare asparagus spears perfectly, then season with olive oil, parmesan and lemon zest.
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One of the quickest and easiest ways to prepare fresh asparagus is to simply blanch them for a few minutes and toss them with some freshly grated Parmesan cheese, olive oil, and lemon zest.
Cooking them for just a few minutes will ensure the asparagus is cooked through but is still crisp and bright green. Asparagus should be slightly crispy; they shouldn’t be mushy.
A little lemon zest helps lighten the asparagus’s natural flavor, and Parm and olive oil? Well, of course they make everything taste good.
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Check out this asparagus recipe
How to choose the best asparagus
The best asparagus is fresh. To tell if asparagus is fresh, look for stalks that are a rich, deep green color that lightens towards the end. The stems should feel firm. Step past any stems that are limp or dry with cracked ends. The tips of the asparagus should be tightly closed and the spears even, so they cook evenly.
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Tips for cleaning asparagus
It is always important to clean fresh produce before preparation. Asparagus can have grits in its tips, so you’ll want to rinse them under cold water first. Then you can prepare asparagus for cooking.
Remove the tough end from the rest of the stem, either by cutting or snapping it off. If using a knife, snip 1/2 inch to 1 inch from the bottom depending on where the green turns to white. When breaking off the hard end, bend the thicker end of the stem to see where it naturally breaks off.
Or you can cut off about ½ an inch from the bottom of the stem and use a vegetable peeler to peel a thin layer of skin off the bottom half of the stem. The asparagus is now ready for your recipe.
What does “blanch” mean?
Blanching is a cooking technique in which food is partially cooked. It is commonly used with vegetables such as asparagus. Vegetables are placed in a pot of boiling water for a very short time, usually less than 5 minutes, and then submerged in a bowl of ice water to quickly stop them from continuing to cook. Blanching tenderizes the outside of a vegetable while leaving the inside quite crunchy. It also helps keep the color bright.
You can blanch asparagus if you plan to serve it immediately, or you can blanch it before freezing. Most fresh vegetables benefit from blanching before freezing because the process stops enzymes that would otherwise cause the vegetables to lose flavor, color, and texture over time as they freeze.
Try these great asparagus recipes
- Asparagus salad with shrimp
- Steamed asparagus with hollandaise sauce
- Creamy pasta with chicken and asparagus
- Asparagus with lime and mint
- Asparagus and Ricotta Bruschetta
From the editors of Simply Recipes
Asparagus quick and easy
ingredients
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1 bunch medium asparagus (1 Lb)
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2 tablespoon Extra virgin olive oil
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2 tablespoon fresh grated parmesan cheese
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1 teaspoon Lemon peel
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Kosher salt and freshly ground black pepper
method
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Heat blanching water:
Fill a medium-sized saucepan halfway with lightly salted water. Bring to a boil.
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Prepare asparagus:
Prepare the asparagus while the water is heating. Rinse them thoroughly. Break off and discard any tough, white soil.
Cut the spears into 1- to 2-inch sections and slice the asparagus slightly diagonally.
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Blanch the asparagus:
Add the asparagus to the boiling water and reduce the heat slightly to maintain a simmer. Pre-cook the asparagus for exactly 2 minutes. Drain the hot water.
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Toss with olive oil, parmesan, lemon zest:
Toss the asparagus with the olive oil, parmesan, and lemon zest while it’s still hot.
salt and pepper to taste. Serve warm or at room temperature.
| nutritional information (per serving) | |
|---|---|
| 97 | calories |
| 8g | Fat |
| 5g | carbohydrates |
| 4g | protein |
