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| Be sure to compare prices, pound for pound of the fresh asparagus versus the canned or frozen asparagus. While it's in season, the fresh produce is less expensive than buying it canned. | |||||
| Ingredients: | |||||
| 1 bunch | fresh asparagus | ||||
| Directions: | |||||
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To steam the asparagus, first snap the cut ends off of the asparagus with your hands, one at a time, rather than using a knife. The natural break will occur at the border between tender and tough & stringy, and this will be the difference between it being a good or yucky experience for first-timers, especially.
Fill a large pot with a tight-fitting lid with about 2 inches of water and bring the water to a boil over high heat. Place the asparagus spears, blunt ends down in the boiling water. Place the lid over the asparagus. Still over high heat, return the water to boiling and cook for an additional 2-4 minutes, just until the asparagus changes color from a kind of drab green to a bright green and the vegetables are crisp-tender or al dente. They should still retain their shape and a bit of crunch without being totally raw. Again, you'll have a hard time selling limp asparagus to kids, but if it crunches, still somewhat resembles trees or Jack's bean-stalk and is accompanied by a great dip or sauce, what's not to love? Plus, it holds the promise of, well, that's not for the dinner table, but they'll think it's hysterical later. Serve with ranch dressing, melted butter, or Hollandaise Sauce |
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