Best 3 Boiled Asparagus Recipes
Asparagus, known for its vibrant green color and delicate flavor, is a delightful vegetable that can be enjoyed in a variety of ways. Boiled asparagus is a classic cooking method that brings out the vegetable's natural sweetness and tender texture. Whether you prefer simple preparations or are looking to create a more elaborate dish, this versatile vegetable offers endless culinary possibilities. From classic side dishes to gourmet entrees, let's explore the best boiled asparagus recipes that will elevate your dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
BASIC BOILED ASPARAGUS
Steps:
- Bring about 6 quarts of water to a rapid boil in a covered pot large enough to hold the asparagus. Cut the bottom section- usually about 1 to 2 inches off the asparagus stalks with a sharp knife. Peel the asparagus by laying them flat, one at a time, on a cutting board. If the asparagus are thinner than 1/2-inch, use a vegetable peeler and peel the asparagus starting at the base of the tip and peeling them all the way down to the base, eliminating the fibrous peel and revealing the pale green flesh. If the asparagus are very thick or woody, use a paring knife and start peeling from the base. When ready to cook, toss the salt into the boiling water and carefully lower in the asparagus. Turn the heat to low and simmer the asparagus, uncovered, until the spears are easily penetrated with a knife, usually after about 5 minutes but from 1 minute for very thin asparagus to 12 minutes for the very thickest. If serving cold asparagus, plunge the hot cooked asparagus into ice water or rinse under cold water in a colander. Pat dry.
ASPARAGUS SALAD WITH HARD-BOILED EGGS
A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 15m
Yield Serves four
Number Of Ingredients 8
Steps:
- Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into 1/2-inch pieces.
- Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
- In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 367 milligrams, Sugar 2 grams
BOILED ASPARAGUS
Boiled asparagus is a simple, delicious side dish that goes with just about any main, especially during the spring. Try it with your favorite steak or chicken recipe.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- Bring 1 inch salted water to a boil in a large skillet. Add asparagus in one layer. Cook until tender, about 5 minutes for medium and 7 minutes for jumbo. Drain, and transfer to a serving platter. Sprinkle with salt and pepper, and top with a pat of butter.
Tips for Perfectly Boiled Asparagus:
- Choose Fresh Asparagus: Look for asparagus spears that are firm, brightly colored, and have tightly closed tips. Avoid spears that are limp, wilted, or have yellow or brown spots.
- Trim the Asparagus: Cut off the tough, woody ends of the asparagus spears. The easiest way to do this is to hold the spear at the bottom and bend it until it snaps naturally. Alternatively, you can use a sharp knife to cut off about 1 inch from the bottom of each spear.
- Prepare the Boiling Water: Bring a large pot of salted water to a rolling boil. Make sure you have enough water to cover the asparagus spears completely.
- Blanch the Asparagus: Carefully place the asparagus spears into the boiling water. Blanching time will vary depending on the thickness of the spears, but generally, it takes about 2-3 minutes for thin spears and 3-4 minutes for thicker spears. To check if the asparagus is done, pierce it with a fork. It should be tender but still slightly firm.
- Shock the Asparagus: Immediately after blanching, transfer the asparagus spears to a bowl of ice water. This will stop the cooking process and help preserve the bright green color of the asparagus.
- Drain and Dry the Asparagus: Once the asparagus spears are cool, drain them well and pat them dry with paper towels.
- Season and Serve: Drizzle the asparagus spears with olive oil, salt, and pepper to taste. You can also add other seasonings, such as lemon juice, grated Parmesan cheese, or chopped herbs.
Conclusion:
Boiling asparagus is a simple yet delicious way to enjoy this springtime vegetable. By following these tips, you can ensure that your boiled asparagus turns out perfectly every time. Whether you serve it as a side dish, in a salad, or as part of a main course, boiled asparagus is a healthy and flavorful addition to any meal.
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