Background: While it’s mostly not local, when it’s in season, I like asparagus because it has few calories and is full of fiber, antioxidants, and vitamins. Also, it’s super-easy to cook. It can be expensive so here’s what I like to serve it and stretch it:
- Get a bunch or two of asparagus.
- Get some butter, salt, and pepper.
- Cut the ends off the asparagus about 2 inches or so from the cut ends.
- Chop the woody stem ends up in small pieces, put in a small pot, and melt a chunk of butter slowly with the stems.
- Take the rest of the asparagus and put on a plate with a splash of water and microwave for 4 minutes.
- Test for tenderness and microwave more if necessary. Discard any leftover steaming water (or drink it).
- When they are the consistency you like, toss them in a little of the asparagus butter you made.
- Salt and pepper to taste.
- If there is asparagus left chop it up and put in the butter with the woody stems and enough cold stock to cover the asparagus.
- Refrigerate and use the leftover in eggs or soup.
Why It Works.
- The thicker it is, the harder it is to overcook.
- As always, I use Kosher salt and medium-coarse black pepper. Other spices will work here, too.
- If you eat asparagus already, you probably know how far down you like to go.
- You are infusing the butter with asparagus flavor, extracting nutrients, and not wasting the ends.
- I have a couple asparagus-shaped dishes that I like to use. They are long, shallow ceramic plates and platters that will hold the water, can be easily drained with the asparagus in them, will allow some gentle tossing of the asparagus for butter and seasoning, and can go from prep table to microwave to serving table.
- There’s no right or wrong tenderness. Do what you like. It can get a little mushy if you really nuke it though.
- You can use a spoon or small ladle to get the amount you want. You can use the same dish as the one you microwaved it on.
- You should be able to kind of roll the asparagus around in the serving dish while you salt and pepper it.
- This will preserve the asparagus because it will stay submerged under the stock. You can use chicken, beef, or veg stock here.
- In the fridge, the butter will rise to the top and chill as a solid disc. You can then easily adjust the amount of butter when re-serving. Take the whole disc off the top in one piece and then make asparagus soup, cream of asparagus soup, or toss the asparagus in eggs and cook in the butter for a great breakfast.
Mods:
- Add goat cheese at serving time.
- Add pine nuts or silvered, toasted almonds at serving time.
- Add goat cheese in step 10 if you go with eggs for the leftovers.