Basic Boiled Asparagus
terrymcintire
Basic Boiled Asparagus
Recipe By :COOKING LIVE with Sara Moulton - (Show # CL-9473)
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Vegetables Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 pounds asparagus, the thicker the better
2 tablespoon salt --for boiling water
Bring about 6 quarts of water to a rapid boil in a covered pot large
enough to hold the asparagus. Cut the bottom section -- usually about 1
to 2 inches -- off the asparagus stalks with a sharp knife. Peel the
asparagus by laying them flat, one at a time, on a cutting board.
If the asparagus are thinner than 1/2-inch, use a vegetable peeler and
peel the asparagus starting at the base of the tip and peeling them all
the way down to the base, eliminating the fibrous peel and revealing the
pale green flesh. If the asparagus are very thick or woody, use a
paring knife and start peeling from the base.
When ready to cook, toss the salt into the boiling water and carefully
lower in the asparagus. Turn the heat to low and simmer the asparagus,
uncovered, until the spears are easily penetrated with a knife, usually
after about 5 minutes but from 1 minute for very thin asparagus to 12
minutes for the very thickest. If serving cold asparagus, plunge the
hot cooked asparagus into ice water or rinse under cold water in a
colander. Pat dry.
This recipe yields 4 servings.
Formatted for MC6 06-08-2001 by Joe Comiskey - jcom...@krypto.net
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