So my love of the word asparagus came long before my love for actually eating it. But once I converted – well, let’s just say I buy it 5 pounds at a time from a local asparagus farm.
Asparagus is amazingly versatile. Here’s a quick cooking chart:
- Boil 1-3 minutes
- Steam 2-4 minutes
- Roast at 400°F 8-10 minutes (shake pan half-way through)
- Saute over medium-high heat 3-5 minutes
- Broil on high 6-8 minutes
- Grill on medium-high heat 5-7 minutes
Outdoors, there’s no beating grilled asparagus. I trim the ends, pat the asparagus dry and place it in a 7x11 pan. Drizzle it with a little Roasted Garlic Infused Oil, Aged Balsamic Vinegar of Modena and season it with either Ultimate Steak Seasoning or Seasoned Salt. Let it marinate until the grill is hot, and once it’s cooked (either in a grill basket or directly on the grates), put it back in the marinating pan and toss it with any remaining vinegar/oil. Yum.
Here are a few recipes from our website that you might enjoy:
Crispy Baked Asparagus »
Creamy Artichoke & Asparagus Beer Bread Bites »
Asparagus Stuffed Chicken »
Garlic Bacon-Wrapped Asparagus »
So order up some asparagus this week (curbside delivery!) and give it a try. The key is to keep it crisp-tender – over-cooked asparagus is mushy and *not* delicious.
PS: Last week I made Asparagus Guacamole I loved it … but my testers were not fans. I think their tastebuds were broken. If you decide to give it a try, let me know what you think!