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Sides | Steamed Asparagus

Steamed Asparagus
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DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard

Ingredients

  • 1 pound asparagus, washed, ends trimmed and/or peeled
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

DIRECTIONS

1. Fill medium bowl with ice water. Set aside.

2. Place large skillet or pot on stove and insert a steaming basket.

3. Add 1 cup of water and bring to a boil over high heat.

4. Add asparagus to steaming basket. Cover and steam until asparagus is easily pierced with a knife, cooking about

3 to 5 minutes. Do not overcook. The asparagus should be slightly flexible but bright green.

5. Using tongs or a fork, immediately plunge asparagus into ice water to stop the cooking process.

6. At this point, the asparagus can be served cold with a simple vinaigrette or stored in a zip top bag or other storage container in the refrigerator for 2-3 days.

TOOLS & EQUIPMENT

Medium bowl, large skillet or pot, steaming basket, knife and/or peeler, tongs or fork, measuring spoons

GREAT ADDITIONS/SUBSTITUTIONS

Use a vegetable peeler to remove any tough ends to make asparagus more tender. If storing, plan to microwave or sauté asparagus just until heated through for serving.