Cooking Asparagus

If you are a believer of misconception that Asparagus is only for gourmet cooks, you are wrong!
Asparagus is easy; and you would be amazed to know that most asparagus is ready-to-go. With some tips and a bit of care, you can become a great asparagus cook!
Tools Required For Preparation and Cooking
Here is the description of certain tools that are required before you start off with Cooking Asparagus.
These tools make the process easy and add a touch of professionalism in it. So, get charged and let the dormant chef inside you make up and do some magic.
Tools:
Asparagus peeler
Steamer
Steamer Basket
Grill grate
Asparagus peeler: - is a kitchen tool that is required to easily cut and peel the tough layer of outer skin away from the tender meat within the asparagus stalk. The tool has a peeling blade that plays the main role in peeling the outer skin of Asparagus. The blade comes in contact with the stalk as the upper arm of this utensil is pressed against the stalk as it is manually pulled through and against the peeling blade. The upper arm is easily adjusted with pressure to the diameter of the asparagus or any other similar vegetable that is to be peeled. This tool is a must in each kitchen. If you can’t find this a potato peeler can be used as an alternative.
Steamer: - Steamer is a pot with perforations in the bottom. This pot is used in cooking food with the help of steam. The perforated pot is placed over another pot that contains boiling water.
The perforated pot is closed tightly with the rid and the steam created by the water, actually cooks food in the steamer. You can get special steamers that are designed for asparagus. These steamers are tall and narrow. This facilitates asparagus spears stand upright in an inner basket.
For better results while cooking asparagus, you must consider steamers, specifically designed to cook asparagus.
Steamer Basket: - is a collapsible basket that is helpful in holding vegetables and other foods over boiling water so that they can be steam cooked. The Basket is also called a “Steamer insert”.
Grill grate: - Grill grate is useful in grilling asparagus and other vegetables.
The above mentioned tools are helpful in the preparation of Asparagus. They ease the cooking and cutting process for you. These tools can be purchase from any kitchen store, where kitchen appliances are sold. So, rush today and buy these tools before you plan to cook asparagus.
How to Prepare Asparagus:
Preparing asparagus for cooking is not a difficult task. However, keeping certain points in mind will make the process easier.
• The first thing to consider is, that the asparagus should be washed properly before cooking to remove it from any dirt or major brad elements that can be present on the spears.
• Young and tender asparagus must be trimmed off from the bottom end of the stalks to the area where the green color fades: Avoid removing the spears. To snap it, hold the asparagus spear firmly and bend it until it breaks naturally. Take special care that the spear must break at the point where it becomes tough.
• If you are preparing larger spears that are tough and woody, it is best to cut off the tough woody ends. Avoid removing spears.
However, if spears are tough, peel the skin with a vegetable peeler.
• Visual presentation is very important for any type of cooking. If you want your asparagus dish to look delicious and elegant when offered, trim the spears so they are the same length before cooking.
• Most of the asparagus recipes require the “cut” form of this vegetable. Make sure that you cut at a diagonal in 1 & 2 inch pieces before cooking asparagus. This technique is helpful in exposing the most flesh and helps to ensure even cooking.
There are some tips and tricks to excel cooking. Hope that the above mentioned tips will work towards developing your expertise in cooking a perfect asparagus dish.
There are five different way to cook asparagus. This wonder-vegetable can be steamed, boiled, grilled, sautéed or micro waved according to your taste and preference.
Steaming Asparagus:
One can prepare variety of mouth-watering asparagus dishes, by steaming it before using it for further cooking. It is also the most common cooking method used to prepare Asparagus.
To steam Asparagus:
• Tie prepared asparagus into bundles for easy handling and stand asparagus up while steaming to ensure even cooking. Remember that the asparagus bottoms are dense and take longer to steam when compared to the more fragile tips.
• Take a double boiler or tall lidded pot and place bundled asparagus upright in it.
• Pour 2 inches water in to pot.
• Boil the water inside the pot; cover the lid as soon as the water starts boiling.
• Let the asparagus inside the pot steam for about 2 to 5 minutes till crisp tender. The cooking duration may vary on the thickness and age of the asparagus. Opt for fresh garden asparagus as they require less time to cook.
• If you want to serve asparagus cold, submerge steamed asparagus into cold water to prevent further cooking.
• An asparagus steamer is an ideal tool to steam asparagus perfectly. It is a type of cookware specifically designed for preparing Asparagus. It contains a long and narrow wire basket, a steaming pot, and a lid. The asparagus steamer is ideal for steaming potatoes, broccoli, corn, carrots, artichokes & shellfish.
Boiling Asparagus:
• Fill a large pot with water and add salt.
• Boil the water over high heat.
• Add Asparagus into the pot.
• Let the asparagus steam until crisp tender, for about 2-5 minutes depending upon the thickness and age of Asparagus.
• Remove the asparagus, place on a kitchen towel and pat dry before serving.
• If you desire to serve cold, submerge cooked asparagus in to cold water.
• Boiling is the best technique to cook thicker spears.
Grilling Asparagus:
• If you want to Grill Asparagus, try to avoid thickness stalks as they tend to burn on the outside before being fully cooked.
• Spray the grill grate with a non-stick spray before you place asparagus, to prevent asparagus from sticking to the grill grate.
• Blanche the asparagus before placing on the grill. Put asparagus into boiling water with salt for a minute. Remove the asparagus and place into cold water. Take out the asparagus from the cold water as soon as you dip into it to prevent further cooking.
• Place Asparagus on the grill perpendicular to bars of the spears so they do not fall through. Leave a little space between asparagus stalks.
• Grill the asparagus for 5-6 minutes, till they are tender.
• Try turning sides. Let the asparagus grill on one side for 2-3 minutes and then turn once.
• For easier grill and visual appeal, skewer 4 to5 sprigs cross wise, in two places, just below the tips and 1-2 inches from the
bottom. It is best to leave a bit of space between asparagus stalks.
Sautéing Asparagus:
• Sauté is a French word. This is a cooking technique which involves cooking foods in a shallow pan under high heat. The food is cooked in the pan uncovered, in a small quantity of butter or oil.
• To Sauté Asparagus, cut Asparagus into 1 or 2 inch lengths. The best method would be to cut asparagus at an angle.
• Heat a skillet over moderate to high heat. Add 1 tablespoon olive oil or butter in to it.
• Heat the oil and add asparagus and cook for 3- 5 minutes. You must constantly stir until asparagus is crisp tender.
Micro Waving Asparagus:
• Take about one pound of Asparagus (fresh) and place in to a microwave safe serving bowl.
• Arrange whole Spears with tips towards the center in the bowl.
• Pour half cup of water and cover it with a lid tightly.
• Microwave the asparagus on high for 4 to 8 minutes, stirring once.
• If you are preparing cut asparagus, microwave on high a total of 3 to 6 minutes stirring once.
Some Tips to Remember While Cooking Asparagus:
• Do not Cook Asparagus in iron pots. Asparagus reacts to iron. This reaction to iron causes discoloration of the Asparagus spear and the iron pot.
• Butter/ or garlic, when added to Steamed Asparagus, tastes even better. Pour melted butter over steamed asparagus before serving or steam with garlic.
• If you plan to use the asparagus as a garnish, cook it in separate sections; tips, middle sections and bottom ends; in a way that respects the textures and color when using green or purple asparagus. Keep in mind, the size of the asparagus and allow
one to two minutes longer fro the heads sections, two minutes more for the middle sections and three minutes more for the bottom ends.
• To preserve the green color of asparagus, add a teaspoonful of baking soda to cooking water and chill quickly as soon as it is cooked.
• If you are using asparagus for a cold dish, plunge into cold water immediately after cooking. Freeze the discarded stems for future use. These stems can be cooked and pureed for sauces and soups or used to flavor stock.
• Soak the asparagus in cold water for several minutes and swish to remove dirt and grit.
• Do not over cook asparagus as it loses flavor, color and nutrients when overcooked.
• Cook white asparagus in a “blanc” made by dissolving 1tbsp of white vinegar and 20g (3tbsp of floor in a liter of water.
• Contact with iron, alters the vegetable’s color.