Boiled Asparagus
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Traditionally prepared by steaming, asparagus can also be
boiled and/or baked. Buy firm asparagus spears that
are completely closed at the bud end. Fat spears are just as tender as thin
ones, if you peel them slightly. To peel use a vegetable peeler and begin
at the butt end, cutting more shallow as you near the tip end.
Ingredients:
- Fresh asparagus spears, peeled
- Boiling water
- 1.5 tsp salt per quart of water
Directions:
In a skillet, boil water and add salt. Lay asparagus in boiling water. Cover
the pan only until water is boiling again; immediately uncover it. Boil slowly
for 3-5 minutes or until crisp-tender. Season as desired.
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