Cooking Asparagus

Appears in

The Cook's Companion: A step-by-step guide to cooking skills including original recipes

Published 1991

About

Because asparagus tips are more tender, care must be taken to ensure they do not overcook before the stems are ready. They are best cooked either upright in a tall pan so the tips steam while the stems simmer or flat in a shallow pan or frying pan.

Prepare the asparagus. Bring salted water to the boil in a shallow pan, then add the asparagus spears in a single layer without overcrowding. Reduce to a simmer and cover.
Cook for 5 minutes or until the stems are just tender. Remove with a fish slice and drain well. Arrange on a hot serving dish and pour over melted butter or serve with hollandaise sauce.

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Part of

Vegetables

Steaming and Boiling

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