Myfavoritewaytocookasparagus Recipes

MY FAVORITE WAY TO COOK ASPARAGUS

Steps:

• Snap off bottom third of stalks or where they snap easily. Arrange the thoroughly washed stalks in 2 or 3 flat layers (bigger stalks on the bottom) in a 10-12" skillet.
• Cover with cold water until it stands ½" above the asparagus. Add a tablespoon each of salt and sugar.
• Bring UNCOVERED to a rolling boil; let boil from 2-4 minutes depending upon the thickness of the asparagus and whether you like it very crisp or not quite so chewy.
• Remove from the heat and let stand, still uncovered, in the water at least 8 minutes or until ready to serve.
• If the wait to serve is too long and the asparagus gets cold, simply bring to a boil once more, drain and serve immediately.
• Sometimes I get crazy and sizzle the stalks in the butter for a couple of minutes. Still have to put that on toast, though.
• Cooking Tip: Frozen asparagus may be cooked the same way. Start with frozen, cover with cold water, bring to a boil separating stalks; boil 1 minute, take off the heat and let stand for 4 minutes.
• Maybe you would like a smashed garlic clove and/or red pepper flakes in the water. I haven't tried that yet.

BROWN SUGAR ASPARAGUS

Steps:

• Add olive oil, water, and brown sugar to skillet pan and stir to mix
• Snap asparagus and add tops to skillet pan.
• Heat over medium heat occasionally stirring until asparagus is tender (about 15 minutes, but I like my asparagus soft so if you prefer it crisper, it will need less time).