Whole Asparagus– There is probably no more attractive presentation than serving whole asparagus cooked to perfection.Technique: If you’re cooking them alone, toss with olive oil, salt/pepper in a baking dish, and then put them into a 375 degree oven for about 15 minutes or until tender.Cons: Easy to overcook, gotta turn on the oven.Pros: Easy - put in oven and forget Generally part of a casserole or other dish.Rotate the stalks, cook the other side for 1 – 2 minutes, until they are tender Lay perpendicular to your grill grate, and let cook for 2 – 3 minutes. Technique: Get your grill good and hot, and while it heats, toss the asparagus with some olive oil, salt and pepper.Cons: The stalks can slip through the grill they may burn on you if you don’t watch them.Pros: Adds a unique charred/smoky flavor pretty easy.Remove before they are tender, and cool immediately in an ice bath to stop the cooking process and set the color. Technique: Boil the asparagus a quart+ of salted water for 2 – 3 minutes.Cons: Only the first a two step cooking process.Pros: Let’s you prep ahead of time, sets a nice green color, saves time at dinner time.You can other other ingredients, like herbs, bacon, nuts, shallots and garlic as they cook. Toss in the asparagus, and saute with a dash of salt and pepper tossing every few minutes. Technique: Bring a saute pan up to temperature over medium high heat, and add a bit of olive oil or butter.Pros: Can easily add additional ingredients & flavors, Good way to get some caramelization.Drain, season with salt and pepper, a pat of butter and enjoy Technique: Drop the asparagus into about an inch of salted, boiling water for 3 – 4 minutes, until just tender.Unadulterated asparagus taste no chance to jazz it up
Others, like grilling will add smoky/charred elements. Some, like steaming, keep the asparagus in its most “natural” state. Cooking methods: Different cooking methods may impart their own distinct flavors.The easier it goes in and comes out, the more cooked the asparagus is With either, you can tell doneness by inserting a knife into a stalk. I lean towards the al dente while others may like a more tender stalk. What’s the “right” doneness?: There is room for preference in determine when asparagus is “well cooked”.And they start to taste more bitter and sulfuric. As asparagus get over cooked a few things happen – and they are all bad. Overcooking: With any cooking technique, one of the things you need to avoid is overcooking the asparagus.
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