How to Prepare, Cook, and Serve Asparagus

Directions

Preheat an oven to 425 degrees F (220 degrees C). Advertisement.
Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. ...
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.

How do you prepare and eat asparagus?
Should asparagus be peeled before cooking?
What is the best way to eat asparagus?
How do I know when asparagus is done cooking?
Do you eat the tips of asparagus?
What part of asparagus is poisonous?
Why is asparagus bad for you?
Are you supposed to soak asparagus?
Is it better to boil or steam asparagus?
Is it better to snap or cut asparagus?
How do you not overcook asparagus?

How do you prepare and eat asparagus?

Lay asparagus on a baking sheet. Drizzle with a tablespoon of olive oil. Roast for 8-10 minutes. Stir Frying: Cut spears diagonally into 1 1/2 inch to 2-inch pieces, and stir fry with a teaspoon of sesame or olive oil for 3 minutes.

Should asparagus be peeled before cooking?

Be wary of any recipe that instructs you to peel asparagus before cooking it. Not only is it labor-intensive, it's really not necessary. Rick Martinez, BA's digital associate food editor, explains that as long as you get rid of the bottom portion of the stalk, the rest is entirely edible.

What is the best way to eat asparagus?

Boiling, steaming, roasting, sauteing, broiling, and pan-roasting are various ways to make the tender green spears pop with flavor. The fibrous vegetable cooks up in minutes, for a healthy side dish. Fresh asparagus spears have an irresistible sweet and snappy texture when enjoyed raw.

How do I know when asparagus is done cooking?

Cover and cook until the asparagus begins to steam, shaking the skillet occasionally to prevent burning, about 3 minutes. Uncover and continue cooking until the asparagus is tender but still crisp and bright green, 5–10 minutes more. Season to taste with salt and pepper and serve hot.

Do you eat the tips of asparagus?

You can eat the whole spear except for the woody stem towards the bottom. Hold the asparagus spear on each end firmly. Gently bend the asparagus so that it bows out away from you. ... Discard that part and eat the top part with the head on it.

What part of asparagus is poisonous?

Like the rhubarb, the part of the asparagus plant that we love – the young stems – are perfectly safe to eat. But the asparagus hides a deceptive, nasty secret: Its fruit, which are bright red berries, are toxic to humans.

Why is asparagus bad for you?

"There are no life-threatening side effects of eating too much asparagus," said Flores, "but there may be some uncomfortable side effects such as gas, and a noticeable smell to the urine." It is also possible to have an asparagus allergy, in which case you should not eat it, she said.

Are you supposed to soak asparagus?

I soak all asparagus first in cold water. I trim the ends and then rinse the stalks and let them sit in cold water for five minutes. It hydrates the asparagus, and they cook more quickly, for they are already wet with some moisture within them. Do not soak them for 30 minutes, you are not trying to get them soggy.

Is it better to boil or steam asparagus?

Asparagus is usually steamed as whole stalks, but it can be steamed cut into bite-size pieces if you like. Whether you steam it whole or chopped, place asparagus in a steamer rack and set over boiling water. Cover and cook until asparagus is tender, 4 to 8 minutes depending on the thickness of the asparagus stalks.

Is it better to snap or cut asparagus?

Start With Fresh Asparagus

Snapping is a quick and easy way to get asparagus ready to cook. While peeling asparagus yields a more elegant presentation, as well as more edible asparagus, in the final analysis, snapping is faster.

How do you not overcook asparagus?

Another way to prevent overcooking is to shock the asparagus in an ice bath. Once you remove asparagus from the heat, pour the veggies in a bowl of ice-cold water. The cold water will stop the cooking process as well as bring out the vegetable's naturally bright color and maintain its crisp texture.