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Asparagus, the Easy Way
Preparation info
- Makes
4
Servings - Difficulty
Easy
Appears in
By Richard Sax
Published 1997
Forget all those complicated directions for using asparagus steamers and for tying asparagus into bundles. The best way is also the easiest. Here’s how.
Ingredients
1 pound - Salt, to taste
- Lemon wedges, for serving
Method
- Bring a wide skillet of water to a rolling boil.
- Meanwhile, trim off the woody bottoms of the asparagus stalks with one swipe of a chef’s knife. With a vegetable peeler, carefully peel a thin layer from the bottom halves of the stalks. Be careful not to take off too much.
- Salt the boiling water, then drop in the asparagus. (If they vary in size, add t