Steamed asparagus
1
Steamed asparagus is the perfect way to preserve all the freshness and benefits of these green shoots. It will remain bright green and gain a tender texture. This recipe is so simple and quick that anyone can make an excellent side dish in just a few minutes. Your asparagus will look and taste like it's from a restaurant menu. In addition to the classic serving with butter and salt, such asparagus can become part of salads or be the base for other dishes, thanks to its versatility.
Variations
- Served hot with butter and salt
- Can be cooled and added to a salad
- With vinegar, garlic, or lemon juice
Secrets of tenderness and taste
- Young asparagus cooks 1-2 minutes less than older asparagus
- The asparagus tip is always more tender and cooks faster
- Bright green color indicates readiness
Ingredient tips
- Be sure to rinse asparagus before cooking
- Cut off the bottom part of the shoots (1.5-2 cm) - it is the toughest
- If the asparagus is too large, cut it in halves
Culinary nuances
- Water level should be 2.5-3 cm in the pot
- Cover with a lid for even cooking
- Steaming is better than boiling in water - asparagus remains crispy
Ingredients
Green Asparagus 250g
500 g
Salute di Mare Grinding №0 Natural Edible Sea Salt 600g
to taste
Elle&Vire Unsalted Cream Butter 82% 200g
to taste
Preparation steps
01
Asparagus preparation — Thoroughly rinse asparagus under running water. Cut off the bottom hard part of the shoots at 1.5-2 cm. If necessary, cut large shoots in half. Time: 5 min. Indicator: asparagus is clean, ready for cooking.
02
Dish preparation — Pour water at a level of 2.5-3 cm into the pot. Place a steaming rack on top. Time: 2 min. Indicator: water poured, rack set.
03
Asparagus laying — Place the asparagus in the container on the rack so that the shoots are evenly placed. Cover the pot with a lid. Time: 1 min. Indicator: asparagus is evenly laid, lid closed.
04
Heating and steaming — Put the pot on the fire and wait for the water to boil. When the water boils, adjust the heat so that the steam evenly cooks the asparagus. Time: 2 min. Indicator: water is boiling, steam is coming out from under the lid.
05
Main cooking — Cook the asparagus for 5-6 minutes, depending on the thickness of the shoots. The asparagus should become bright green and soft. Time: 6 min. Indicator: asparagus is soft but crispy, bright green.
06
Readiness check — Poke the thickest shoot with a fork. If it goes in easily, the asparagus is ready. Do not overcook - the asparagus should remain slightly crunchy. Time: 1 min. Indicator: fork easily goes into the soft part.
07
Tip: Steamed asparagus is best served immediately while still hot. If you plan to serve it cold in a salad, immediately after steaming, place it in cold water to cool, then dry it with a paper towel. Young asparagus cooks 1-2 minutes less than the indicated time.
Where to order ingredients
Select the required ingredients in one of the stores
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