Yummy Nummy Asparagus
asparagus tips
Last week, Ralphs had a sale on asaparagus where they were only 99 cents a bunch—99 cents a bunch! Asaparagus are usually pretty pricey at about $4 - $5 a bunch so I had to take advantage and grab a couple.
I absolutely love asaparagus. In fact, I love most vegetables despite not liking them as a child. Now that I’m older and a tad bit wiser, I’ve come to truly appreciate the taste and texture of many vegetables and find them a perfect complement to meats. However, I’m very finicky with the way my vegetables are prepared and if not done right, I find them just inedible. They must be tender yet crisp, cooked through yet firm. It’s just awful getting an order of soft, mushy vegetables.
Asparagus are easy enough to prepare. I usually just steam them, but this time I wanted to try something different. I Googled “how to cook asparagus” just to see what would come up and was surprised that I have not been steaming my asparagus the “right” way. Technically, after rinsing the asparagus and cutting off the bottom inch or so, you’re supposed to tie the bunch together and then stand them up in about an inch of boiling water. When you cover the pot, you end up boiling the tougher, bottom ends and then steaming the more delicate stems and tips. They even make special containers called asparagus steamers designed for this! Though interesting, I’ve never had a problem with steaming my asparagus in a regular steamer and didn’t feel like trying it out simply to get steamed asparagus. I then found an easy recipe for roasted asparagus (about half-way down on that page) which involved just a little olive oil, minced garlic, a baking sheet and 15 minutes in the oven.
It was so easy and they came out delicious!
Garlic, asparagus, and olive oil ready to be roasted.
I had the asparagus with some jasmine rice and pan-fried steak. It was soooooooooo good!
A quick, simple and delicious dinner!
Next: Tweets for 2009-03-07
Tags: recipes
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