T&T: Pick fresh Asparagus
- Whether you like them thin or thick, look for consistency.
You want to make sure the bottom of the stalks are about all the same size. This will make sure they cook evenly. Also check the tops, make sure there isn't any "soft" spots or mold.
This part can be the hardest for most people to do. Not because you need skill, but because you need to get over the "waste" feeling. I always CUT the bottom of the bundle and then cook..but then there is always a "stalky/bark" taste while eating. Thats because you didn't cut all the pieces at the right spot.
- "Snap" the stalks individually so there are no rough bites.
The easiest and fastest way to cook the asparagus:
- Snap the tips, place in glass dish, sprinkle with salt (and pepper), add about 1/2 cup water, cover with plastic wrap, and microwave on high for 5 minutes.
"Green" vegetables can be tricky to cook. They produce chlorophyll, which turns them green. When overcooked, it becomes a dark brownish green and slimy. Cooked just right, they will be a bright green and still have just a little bit of crunch to them. I always use fresh asparagus, "canned" asparagus.... *shudder* there is no need when you can do this "easy" way in 5 minutes!
So there! Impress your family with fresh, perfectly cooked asparagus!