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Tips and Recipes
Before you cook…
Selection:
· Select bright green asparagus with closed, compact, firm tips.
· If the tips are slightly wilted, freshen them up by soaking them in cold water.
Storage:
· Keep fresh asparagus moist until you intend to use it.
· Keep frozen asparagus in the freezer until you intend to use it.
· Do not defrost frozen asparagus before cooking it. If the asparagus has defrosted naturally, cook it immediately.
· Do not re-freeze asparagus! Make sure you use the asparagus within eight months of purchase.
· Keep canned asparagus in a cool, dry place.
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How to Cook
To Boil:
Place whole trimmed asparagus in a large skillet with 1.25 to 1.5 inches of water. Boil and start timing; reduce heat and let simmer briskly, uncovered, for allotted time.
To Steam:
Place asparagus on a steamer rack in a large saucepot over rapidly boiling water (water should come up to the rack, but not over it). Cover saucepot and start timing. Steam for allotted time.
To Microwave:
Arrange asparagus in a glass baking dish, with tips overlapping in center. Cover dish with plastic wrap, turning back one corner to allow steam to vent. Microwave at High (100%) power for allotted time. Let stand for 3 to 5 minutes.
To Stir-Fry:
Cut asparagus spears into 0.25 inch diagonal slices, keeping tips whole. In a large skillet, heat 1 to 2 tblsp. of vegetable oil; add asparagus pieces and stir-fry for allotted time.
Approximate Cooking Times
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Small |
Standard |
Large |
Jumbo |
| Size-Spear Diameter (at 9" from tip) |
3/16" |
5/16" |
7/16" |
13/16" |
| Spears Per Pound (ends trimmed) |
31-35 |
21-30 |
11-20 |
7-10 |
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| Boiled: Whole trimmed spears |
2-4 min |
2.5-5 min |
4.5-7 min |
6-10 min |
| Steamed:
Whole trimmed spears |
4-7 min |
5-8 min |
6-11 min |
7-12 min |
| Microwaved: Whole trimmed spears |
3-5 min |
3.5 min |
4-6 min |
6-8 min |
Plus Standing Time, 3-5 minutes. Lower times are for 850-900-watt microwave ovens; higher times are for 600-watt ovens of lower/higher wattage.
Serving Suggestions:
· Try asparagus with lemon juice.
· Chives, parsley, chervil, savory, tarragon or other spices melted into butter are delicious when poured over asparagus.
· Sour cream, yogurt and mayonnaise make good toppings.
· Medium-dry white wines go best with asparagus - try Chenin Blanc and/or French Colombards.
· For puree, soups or salads, break or cut asparagus spears at the tender part, then prepare the trimmed ends. Place in a covered saucepan and boil until tender. Strain through a sieve or food mill, forcing some of the pulp through, or process asparagus using a food processor or blender. Use for puree or mix with the cooking water for soups, stews, creamed dishes or sauces.
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