Difficulty level: Medium
Asparagus is a rather delicate vegetable, and steaming it correctly so that that stalks are done but the tips aren’t soggy can be a real challenge. Here are two tried-and-tested techniques for perfectly-steamed asparagus for those of us without a steaming basket.
- Wash the asparagus.
- Hold a stalk with a hand at each end.
- Bend the asparagus until it snaps in two – it will magically break at the perfect spot. Repeat with remaining asparagus, and save the non-tip ends for vegetable stock.
- If the spears are fat, you might want to peel the bottom inch of each one.
- In a large, deep saucepan or Dutch oven, bring 1 inch of water to a boil.
- Tie the asparagus stalks together with white string.
- Stand asparagus in the water, tips up.
- Cover with a large bowl or pot, reduce heat, and steam until tender.
- In a large saucepan, skillet, or Dutch oven, bring ½ inch of water to a boil.
- Add a single layer of asparagus.
- Cover, reduce heat, and simmer until tender.
Asparagus takes about 2-5 minutes to cook, depending on size and freshness. As soon as it turns bright green, it’s ready.