Pick smooth, unwrinkled stalks with tightly closed tips. Thicker, meatier stalks are usually sweeter, but just as tender as the thin ones.
Storing--Keep in a plastic bag in crisper drawer away from ethylene-product fruit like apples and pears, which toughen the stalks. Note that storing bunches upright in water may cause the tips to open.
Steaming--Prepare 1 ½ pounds medium-thick asparagus. In a large saucepan with a tight-fitting lid, pour enough water to reach a depth of ¾ inch and insert a collapsible steamer basket. Bring water to a boil, ad asparagus, cover, and steam until tender, 4 to 6 minutes (depending on the thickness). Season with coarse salt.
Roasting--Preheat oven to 425 degrees. Prepare 1 ½ pounds medium-thick asparagus. On a rimmed cooking sheet, toss asparagus with 2 t. olive oil; season with coarse salt and ground pepper. Roast until lightly browned and tender (abt 10 minutes, depending upon thickness) Spread parmesan cheese on top as you take them out of the oven.
Blanching--Prepare 1 ½ pounds medium-thick asparagus. Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Season with 2 T. coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness). Remove with tongs, or drain in a colander, and immediately transfer to ice water fo 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.
Storing--Keep in a plastic bag in crisper drawer away from ethylene-product fruit like apples and pears, which toughen the stalks. Note that storing bunches upright in water may cause the tips to open.
Steaming--Prepare 1 ½ pounds medium-thick asparagus. In a large saucepan with a tight-fitting lid, pour enough water to reach a depth of ¾ inch and insert a collapsible steamer basket. Bring water to a boil, ad asparagus, cover, and steam until tender, 4 to 6 minutes (depending on the thickness). Season with coarse salt.
Roasting--Preheat oven to 425 degrees. Prepare 1 ½ pounds medium-thick asparagus. On a rimmed cooking sheet, toss asparagus with 2 t. olive oil; season with coarse salt and ground pepper. Roast until lightly browned and tender (abt 10 minutes, depending upon thickness) Spread parmesan cheese on top as you take them out of the oven.
Blanching--Prepare 1 ½ pounds medium-thick asparagus. Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Season with 2 T. coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness). Remove with tongs, or drain in a colander, and immediately transfer to ice water fo 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.
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