When buying asparagus, look for firm, bright spears with closed tips. Keep in mind that 1 1/2
pounds of asparagus will feed four people. The delicate asparagus tips cook more quickly than
the stalks, which are wrapped in a tough skin. To ensure perfect cooking from end to end, we
recommend peeling the stalks: it is time-consuming but worth the trouble. First snap off the
woody bottoms. With a paring knife, remove the skin from just below the tip to the base.
Steam: Place spears in a large steamer set in a large pot over simmering water, cover and cook
just until tender, about 5 minutes. Steaming produces delicately flavored asparagus with tender
bite and a beautiful spring-green color.
Microwave: Lay spears in a large microwavable dish and add 1/4 cup water. Cover with vented
plastic wrap. Microwave on high power for 4 to 6 minutes, or just until tender. Microwaving
gives the same benefits as steaming, but is a handy method when the stovetop is otherwise
Roast: On a baking sheet, sprinkle spears with 1 teaspoon olive oil and salt and pepper to taste;
toss to evenly coat. Roast at 450°F until lightly browned and tender, 10 to 15 minutes, shaking or
tossing once during roasting. Roasted asparagus is not as elegantly pretty as when it is steamed
or microwaved, but the high heat caramelizes the vegetable’s juices, intensifying the flavor.
1 total fat (0 g sat)
0 mg cholesterol
8 g carbohydrate
5 g protein
3 g fiber
20 mg sodium