Asparagus (Steamed)


Steamer or Large Frying Pan with a cover



Vegetable peeler



1 cup water

1 tsp. salt


Wash and prepare asparagus by cutting off 1 or 2 inches of the stem.  On large or thick asparagus, peel the lower half with a vegetable peeler.

Add one inch of water to the bottom of a pan and bring to a boil. Add salt. Carefully add asparagus. Cook until fork tender.

Serving suggestion: serve with Hollandaise sauce or butter.

Kitchen Tip: Grow your own. Look for asparagus bunches that are firm, straight, and brightly colored. Make sure the feathery tips are tightly closed. Store them in the refrigerator in a plastic bag or standing upright in a container with 1 inch of water at the bottom. Use them within 2–3 days. You can also blanch and freeze fresh asparagus for up to 8 months.

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