My Favorite Way To Cook Asparagus Recipes

MY FAVORITE ASPARAGUS

Steps:

• Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom.
• Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using.

MY FAVORITE WAY TO COOK ASPARAGUS

Steps:

• Snap off bottom third of stalks or where they snap easily. Arrange the thoroughly washed stalks in 2 or 3 flat layers (bigger stalks on the bottom) in a 10-12" skillet.
• Cover with cold water until it stands ½" above the asparagus. Add a tablespoon each of salt and sugar.
• Bring UNCOVERED to a rolling boil; let boil from 2-4 minutes depending upon the thickness of the asparagus and whether you like it very crisp or not quite so chewy.
• Remove from the heat and let stand, still uncovered, in the water at least 8 minutes or until ready to serve.
• If the wait to serve is too long and the asparagus gets cold, simply bring to a boil once more, drain and serve immediately.
• Sometimes I get crazy and sizzle the stalks in the butter for a couple of minutes. Still have to put that on toast, though.
• Cooking Tip: Frozen asparagus may be cooked the same way. Start with frozen, cover with cold water, bring to a boil separating stalks; boil 1 minute, take off the heat and let stand for 4 minutes.
• Maybe you would like a smashed garlic clove and/or red pepper flakes in the water. I haven't tried that yet.