|2||pound||asparagus, for 4 servings|
|Asparagus is low-calorie and spiked with vitamins A, B and C. Allow about To|
Prepare: Break off tough ends as far down as stalks snap easily. For
spears, tie with string. Or, cut each stalk into 1 inch pieces.
Cooking Spears: In deep, narrow pan or asparagus pot, heat 1 inch salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil
uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking
pieces: Cook lower stalk pieces uncovered in 1 inch boiling water for 6
minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain.
Steaming: Place steamer or basket in 1/2 inch water (water should not touch
basket). Place asparagus in basket. Cover tightly and heat to boiling.
Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and
nuke asparagus spears or 1 inch pieces and 1/4 c water in 2 qt casserole on
high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp,
about 3 minutes longer. Let stand 1 minute and drain.