Ingredients 3 tablespoons butter or margarine. 1 bunch fresh asparagus. 3 cloves garlic, chopped.



How do I prepare asparagus for cooking?

Instructions1Trim off the tough bottoms of the asparagus, about 1 to 2 inches.2In a large pot add water and salt. … 3Cook asparagus until bright green and fork tender, about 1 to 3 minutes.4If not eating right away, transfer asparagus to an ice water bath to stop the cooking process.How to Cook Asparagus (6 Easy Methods) – Jessica Gavin

How do you cook asparagus so it doesn’t get soggy?

You’re overcooking it.

Because it only takes a few minutes to cook, keep a close eye on it to avoid soggy, limp stems as the outcome. Take it out of the oven or off the stove a minute or so before you think it’s done to avoid overcooking. Another way to prevent overcooking is to shock the asparagus in an ice bath.

How do you take the bitterness out of asparagus?

Fine grit can lurk in asparagus tips. To get rid of it, fill a bowl with cold water and soak the asparagus for a few minutes, then rinse off. That should rid the stems of any unpleasant sandiness.

How do you make asparagus thicker?

In order to grow thicker asparagus, you will need to cultivate the older stems and encourage them to age and grow bigger than their slim counterparts. Another good tip for strong, healthy, fat stems is to ensure that the plant is getting enough nutrients.

Does asparagus get softer the longer you cook it?

But if you simmer asparagus long enough to cook it through, its texture becomes soft and almost creamy, and its lovely flavor comes into full bloom.

Should you soak asparagus in water before cooking?

Some people give their asparagus a quick bath before cooking though I find it unnecessary. You will definitely need to clean them well and remove the grit, but beyond that, a soaking isn’t needed.

How long should you boil asparagus?

When ready to cook, toss the salt into the boiling water and carefully lower in the asparagus. Turn the heat to low and simmer the asparagus, uncovered, until the spears are easily penetrated with a knife, usually after about 5 minutes but from 1 minute for very thin asparagus to 12 minutes for the very thickest.