Without a doubt Asparagus is best served fresh. Make sure you buy bright green stalks that don’t look dry and aged, and go for thicker stalks where possible for a more juicy taste. Asparagus is sold in bunches, usually of 14-20 spears, with 3-5 spears making a serving. Asparagus doesn’t keep well do only buy what you need, but if you do need to store it wrap it tightly in plastic wrap and store in the refrigerator for up to 3 days.
Cooking asparagus is simple, just remember this combination: clean, trim and steam. Steam on high heat in a microwave for less than 3 minutes, and once finished sprinkle on some salt and pepper and a splash of fresh lemon juice. Whatever you do don’t overcook asparagus, it quickly turns mushy and releases a green liquid that doesn’t look very attractive on the plate. It then dries and becomes stringy and chewy, getting stuck in between the teeth.
- Cut the bottom 1/3 off of each stalk (this is the part toughest to chew).
- Peel the stalks down to the same width as the tip, this will ensure the asparagus cooks properly. If you have really thin stalks this isn’t necessary.
- Place the asparagus 2-3 deep in a rectangular dish.
- Add one tablespoon of water.
- Cover with plastic wrap and leave a small vent in the corner for air to escape.
- Cook on high heat for 2 mins 30 seconds, 3 minutes if you want a more tender outcome.
Voila, perfect asparagus!