Best 3 Boiled Asparagus Recipes
**Asparagus: A Culinary Delight Explored**
Asparagus, a herald of spring, is a delectable vegetable prized for its vibrant green spears and delicate, slightly bitter flavor. This versatile ingredient has captured the hearts of food enthusiasts worldwide, inspiring a myriad of culinary creations. Our article delves into the art of preparing boiled asparagus, presenting a diverse collection of recipes that cater to various dietary preferences and taste profiles. From classic techniques to innovative twists, these recipes unlock the full potential of this seasonal gem, transforming it into a culinary masterpiece. Whether you prefer a simple boiled asparagus with a drizzle of butter and a sprinkle of salt, or a more elaborate dish infused with aromatic herbs and zesty citrus, our comprehensive guide offers something for every palate. Discover the secrets to achieving perfectly tender-crisp asparagus, preserving its vibrant color, and elevating its natural flavors with carefully selected accompaniments. Embark on a culinary journey as we explore the delightful world of boiled asparagus, unraveling its versatility and inspiring you to create memorable meals that showcase the essence of this springtime delicacy.
BASIC BOILED ASPARAGUS
Steps:
- Bring about 6 quarts of water to a rapid boil in a covered pot large enough to hold the asparagus. Cut the bottom section- usually about 1 to 2 inches off the asparagus stalks with a sharp knife. Peel the asparagus by laying them flat, one at a time, on a cutting board. If the asparagus are thinner than 1/2-inch, use a vegetable peeler and peel the asparagus starting at the base of the tip and peeling them all the way down to the base, eliminating the fibrous peel and revealing the pale green flesh. If the asparagus are very thick or woody, use a paring knife and start peeling from the base. 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. If serving cold asparagus, plunge the hot cooked asparagus into ice water or rinse under cold water in a colander. Pat dry.
ASPARAGUS SALAD WITH HARD-BOILED EGGS
A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 15m
Yield Serves four
Number Of Ingredients 8
Steps:
- Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into 1/2-inch pieces.
- Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
- In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 367 milligrams, Sugar 2 grams
BOILED ASPARAGUS
Boiled asparagus is a simple, delicious side dish that goes with just about any main, especially during the spring. Try it with your favorite steak or chicken recipe.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- Bring 1 inch salted water to a boil in a large skillet. Add asparagus in one layer. Cook until tender, about 5 minutes for medium and 7 minutes for jumbo. Drain, and transfer to a serving platter. Sprinkle with salt and pepper, and top with a pat of butter.
Tips for Perfect Boiled Asparagus:
- Select Fresh Asparagus: Choose asparagus spears that are firm, green, and have tightly closed tips. Avoid limp, wilted, or woody spears.
- Trim and Peel: Cut off the tough ends of the asparagus, usually about 1-2 inches. Then, using a vegetable peeler, remove any tough outer skin from the bottom half of the spears.
- Blanching Technique: Blanching asparagus is a quick boiling process followed by immediate cooling in ice water. This method helps preserve the bright green color, enhances the flavor, and makes the asparagus more tender.
- Use a Large Pot: Use a pot large enough to accommodate the asparagus spears without overcrowding. This will ensure even cooking.
- Proper Seasoning: Salt the water before adding the asparagus. This helps draw out the natural flavors. You can also add a teaspoon of sugar to balance the bitterness.
- Control the Cooking Time: The cooking time for asparagus depends on the thickness of the spears. Generally, thin spears take 2-3 minutes, medium spears take 3-4 minutes, and thick spears take 4-5 minutes.
- Test for Doneness: To check if the asparagus is cooked, pierce it with a fork. It should be tender but still slightly firm.
- Serve Promptly: Once the asparagus is cooked, transfer it immediately to a bowl of ice water to stop the cooking process. This will preserve the vibrant color and texture. Serve the asparagus warm or cold, drizzled with melted butter, olive oil, or your favorite sauce.
Conclusion:
Boiling asparagus is a simple yet effective method to bring out its natural flavors and vibrant color. With the right techniques, you can achieve perfectly cooked asparagus that is tender, flavorful, and visually appealing. Whether you enjoy it as a side dish, in salads, or as part of a main course, boiled asparagus is a versatile and delicious vegetable that can elevate any meal. Experiment with different seasonings, sauces, and serving styles to find your favorite way to enjoy this springtime delicacy.
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