Content

• Steps
• Method 1 of 4: Steaming Asparagus on the Stovetop
• Method 2 of 4: Steaming Asparagus in the Microwave
• Method 3 of 4: Steaming the asparagus
• Method 4 of 4: Preparing the asparagus
• What do you need

Asparagus is a very delicate vegetable that must be cooked with extreme care. Steaming asparagus is the best way to preserve its texture and flavor. Learn how to steam asparagus on the stovetop or microwave and serve it with a light dressing.

Steps

Method 1 of 4: Steaming Asparagus on the Stovetop

1. 1 Wash and chop the asparagus. When rinsing, pay special attention to the tips where the most dirt and grit will accumulate. Then use a vegetable peeler to peel the asparagus. Now grab the ends of the asparagus and bend it. It will break where the hard stem ends and the soft begins. Discard the solid part. For more information on the process of preparing asparagus, read the related article.
   • You can cut the asparagus into smaller pieces.
2. 2 Take a double boiler. Pour in a large pot of water about 1 inch (2.5 cm) and place the steamer mesh on top. The bottom of the net should not touch the water.
3. 3 Place the asparagus in a saucepan and cover. Place the steamer on the stove if you haven't already.
4. 4 Cook the asparagus over medium heat until it turns bright green. For the readiness of thin asparagus, 3-5 minutes is enough. Cooking thick asparagus takes 6 to 8 minutes.
5. 5 Remove the lid and check for doneness. It should turn bright green. Pierce one of the stems with a fork or knife. The softness of the asparagus indicates that it is done well. If it's still hard, cover the pot and let it sit for a couple of minutes.
   • Do not overcook the asparagus or it will become too soft and discolored.
6. 6 Remove the asparagus from the pan, place on a serving platter and serve hot.
7. 7 Alternatively, you can cook asparagus in a skillet. For 225 grams of asparagus, pour ½ cup (120 ml) water into the pan. Add asparagus and cover. Simmer the asparagus over medium heat for 5 minutes, or until bright green and soft. Drain and serve asparagus.

Method 2 of 4: Steaming Asparagus in the Microwave

1. 1 Rinse and chop the asparagus. During this process, it is worth paying special attention to the tips, which accumulate the most dirt and sand. Then use a vegetable peeler to peel the asparagus. Finally, bend the asparagus by holding the tips. It will break at the point where the hard stem ends and the soft begins. Discard the solid part. For more information on preparing asparagus, read the related article.
   • You can cut the asparagus into smaller pieces.
2. 2 Pour 1-2 tablespoons of water into a microwave-safe dish. Make sure the dish is large enough for your asparagus.
3. 3 Place the asparagus on a platter in 2 to 3 layers. Stack the asparagus stems down, tightly against each other. Lay the second layer on top of the first layer. Continue doing this until you have placed all the asparagus in 2-4 layers.
4. 4 Cover the asparagus dish with cling film. Slide your finger along the edge of the plate to seal it. Be sure to tuck the film under the plate.
5. 5 Punch a few holes in the plastic with a knife or fork. It is very important. If you do not do this, the vapor pressure under the film can cause it to burst. There is also the potential for the film to melt.
6. 6 Place the dish in the microwave and cook the asparagus for 2-4 minutes. Check the asparagus for doneness after two and a half minutes. The bright green color indicates the readiness of the asparagus.
7. 7 Remove the dish from the microwave and remove the cling film. Be careful not to burn yourself. Use a fork or tongs to remove the film. Serve hot.
8. 8 When cooking 1 to 2 servings of asparagus, wrap four sheets of moistened paper towels over the asparagus. Dampen a few sheets of paper towels and wrap them around the asparagus. Place the towels in the microwave dish, seam side down. Cook the asparagus in the microwave for 3-4 minutes. Remove the asparagus carefully from the paper towel as it will get very hot.

Method 3 of 4: Steaming the asparagus

1. 1 Don't forget the asparagus dressing. Asparagus is delicious on its own, but you can add flavor to it by seasoning with butter, vegetable oil, lemon juice, or salt. In this section of the article, you will find recipes for steamed asparagus dressings.
2. 2 Season the asparagus with a little olive oil or butter. Olive oil will add flavor to the asparagus, while butter will make it taste even richer.
3. 3 Add lemon juice or other acid. A little lemon juice will give the asparagus a springy flavor. You can also use apple cider vinegar.
4. 4 Add spices. Sprinkle the asparagus with salt and pepper, and add garlic and thyme to make the dish even more delicious.
5. 5 Season the asparagus with olive oil, lemon zest, salt and pepper. Mix 2 tablespoons of olive oil and ½ teaspoon of lemon zest. Drizzle the mixture over the asparagus. Season with salt and pepper.
6. 6 Make lemon asparagus sauce. Place the ingredients below in a jar. Close the jar with a lid and shake well to mix everything. Pour the dressing over the cooked asparagus. Here's a list of what you'll need:
   • 1/3 cup (80 ml) olive oil
   • ¼ cup (60 ml) freshly squeezed lemon juice
   • 1 teaspoon sugar
   • ½ teaspoon mustard powder
   • ¼ teaspoons of lemon zest
7. 7 Season the asparagus with lime juice and garlic salt. You will need 1 teaspoon of garlic salt and the juice of half a lime. This amount is enough for 225 grams of asparagus.
8. 8 Serve cold asparagus. Place steamed asparagus in cold ice water. This will cool the asparagus while maintaining its bright green color and crunchy texture. You can also put the asparagus in a colander and cover it with cold water.

Method 4 of 4: Preparing the asparagus

1. 1 Buy fresh asparagus. Prefer firm, bright green stems, avoiding limp and stems. It is best to buy asparagus in early spring.
   • Avoid stained and damaged asparagus.
   • Frozen asparagus can also be steamed, but the color and texture of the finished product will differ from fresh asparagus.
2. 2 Buy asparagus as much as you can eat. Typically, asparagus is sold in bunches of 14-18 stems. If you are cooking for several people, then you should calculate 3-5 stems per serving. Fresh asparagus will keep in the refrigerator for 3-4 days.
   • If the recipe says 450 grams of asparagus, then you will need 12 to 15 small stems, or 16 to 20 small ones.
3. 3 Wash the asparagus. Dip the asparagus under cold running water and use your fingers to scrape the dirt off. Focus on the tips where the most dirt accumulates.
4. 4 Use a vegetable peeler to peel the asparagus. Begin peeling the rind 5 cm away from the tip. This is not necessary for thin asparagus, but peel the hard stems. The asparagus will be tough and fibrous after cooking if you don't.
5. 5 Bend the asparagus to get rid of the trunk. Hold the asparagus at both ends and bend it. It will break where the barrel begins. Discard the solid part.
6. 6 You can cut the asparagus into pieces. This will help to shorten the cooking time and also make it easier to clean.

What do you need

• Pot or steamer set
• Double boiler
• Water
• Asparagus
• Cutting board and knife
• Tongs for transferring hot asparagus to a plate
• Butter, olive oil, lemon juice, vinegar, salt, pepper (optional)