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How to Cook Asparagus in a Pan

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Why are the advantages to eating asparagus?

This vegetable is high in B6 and C vitamins, as well as having folate, fiber, and glutathione, which is an anti-carcinogen as well as an antioxidant. Thus, asparagus, a superb nutritional choice, can come in three colors: green, white, and purple, though the most common is the green variety. For a long while, this has been considered to be a luxury vegetable and quite pricey, but asparagus is at its best—and usually the cheapest—in the months of April and May. This, of course, pertains to fresh asparagus, which has an unsurpassed delicious taste. There is also the choice of frozen and canned asparagus, which can be enjoyed all the year round.

How to choose and store asparagus?

The spears of an asparagus can be thick or thin, although size is not automatically an indicator of quality, the same as thicker spears have tougher and woodier ends, which are broken off prior to cooking. In fact, the best spears are considered to be those which are firm and straight and of a uniform size, with tips that are closed. As for how to use it, it is a fact that asparagus deteriorates quickly, so it is vital to pick bundles which have been refrigerated or have been on ice. Also, asparagus should be used 2 or 3 days within the day of purchase, or even sooner. Alternatively, the spears can be placed straight upright in a bowl of cold water, or the ends of the spears can be wrapped in a damp paper towel and refrigerates.

Various ways of using asparagus:

First, in order to prepare the asparagus, the spears need to be cut off and the tough ends broken off. And after that, it can be cooked or boiled in a pan, steamed, or grilled. Asparagus can be enjoyed with just a drizzle of good-quality olive oil, although it can also come in many different dishes: in salads, risottos, soups, in pasta, stir-fries, in scrambled eggs, and other dishes as well.

Boiling the asparagus in a pan

What you need:

  • A bunch of fresh medium sized green or white asparagus
  • Two tablespoons, high quality extra virgin olive oil or another kind of oil
  • Two tablespoons of freshly grated Parmesan cheese
  • Salt as well as freshly ground black pepper
  • One teaspoon of freshly grated lemon zest

Wash the asparagus, trim it thoroughly and peel the stalks, then cut it into short sections, slicing it at a slight diagonal angle.

Then fill half of a medium-sized saucepan with water and bring to a boil, reducing the heat and simmering for exactly no more than two minutes. Sieve the vegetable and while it is still hot, chuck it in a bowl, adding the olive oil, grated Parmesan, lemon rind, and salt and pepper to taste. Serve immediately while warm.

Other ways of cooking asparagus:

  • Steaming: To begin with, tie a bundle of asparagus spears together with kitchen string, under the tips as well as near the bottom, where the ends should be level. Then place it in a tall pot of two inches of boiling water (or in a special asparagus steamer). Cover the pot and steam for 5 to 8 minutes, depending on the thickness of the spears. This process entails that, while the ends of the asparagus are being boiled, the tips are being steamed. Thus, the results are bright green, crisp but tender spears.
  • Blanching: This is the cooking process of choice if the asparagus is being used in salads or other cold dishes. Steam it and then plunge it into cold or icy water immediately after being done, as this helps to preserve its color and crispness.
  • Stir Frying: Cut the spears diagonally into one and a half inch to 2-inch pieces, and then stir fry with a teaspoon of sesame or olive oil for 3-4 minutes.

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