Best 3 Superfast Asparagus Recipes
Asparagus is a delicious and versatile spring vegetable that can be enjoyed in a variety of ways. Whether you prefer it roasted, grilled, or steamed, this superfood is packed with essential vitamins and minerals, making it a healthy addition to any meal. This article features three superfast asparagus recipes that are perfect for busy weeknights or quick lunches. From a simple sautéed asparagus with garlic and lemon to a savory asparagus and bacon stir-fry, these recipes are sure to satisfy your taste buds without sacrificing your time. So, gather your ingredients, heat up your stove, and let's get cooking!
Let's cook with our recipes!
SUPERFAST ASPARAGUS
Roast asparagus is a 15-minute side dish (and YUM).
Provided by MSLILLY
Categories Side Dish Vegetables Asparagus Baked
Time 15m
Yield 3
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Snap the asparagus at the tender part of the stalk. Arrange spears in one layer on a baking sheet. Spray lightly with nonstick spray; sprinkle with the Cajun seasoning.
- Bake in the preheated oven until tender, about 10 minutes.
Nutrition Facts : Calories 32.4 calories, Carbohydrate 6.3 g, Fat 0.2 g, Fiber 3.2 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 161 mg, Sugar 2.8 g
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.
ROASTED ASPARAGUS
I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.
Provided by taylortwo
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F.
- Cut off the woody bottom part of the asparagus spears and discard.
- With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
- Place asparagus on foil-lined baking sheet and drizzle with olive oil.
- Sprinkle with salt.
- With your hands, roll the asparagus around until they are evenly coated with oil and salt.
- Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
- They should be tender when pierced with the tip of a knife.
- The tips of the spears will get very brown but watch them to prevent burning.
- They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.
Nutrition Facts : Calories 69.7, Fat 5.3, SaturatedFat 0.8, Sodium 306.7, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7
Tips:
- Choose the right asparagus. Look for spears that are firm, plump, and have tight tips. Avoid spears that are limp, wilted, or have brown or yellow spots.
- Trim the asparagus. Snap off the tough, woody ends of the asparagus spears. You can also use a sharp knife to cut off the ends.
- Cook the asparagus quickly. Asparagus cooks quickly, so it's important to not overcook it. Overcooked asparagus will become mushy and lose its flavor.
- Use a variety of cooking methods. Asparagus can be roasted, grilled, sautéed, steamed, or microwaved. Each cooking method will produce a different flavor and texture.
- Season the asparagus with simple ingredients. Salt, pepper, and olive oil are all you need to bring out the natural flavor of asparagus.
Conclusion:
Asparagus is a delicious and versatile vegetable that can be enjoyed in a variety of ways. Whether you're roasting it, grilling it, sautéing it, steaming it, or microwaving it, there's a cooking method that will suit your taste. Just be sure to not overcook it, and season it with simple ingredients to let the natural flavor shine through.
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