Asparagus is a fun food to pick and tasty to cook. The best way to prepare asparagus is to boil or steam it, however, it can also be fried.
If you are picking the asparagus be sure to cut it near the root. This will promote more growth. If you just cut the tops off it will not produce more for later picking. If you do not have a place to pick it at or do not want to pick asparagus, simply go to the store and purchase some fresh asparagus. They do offer canned asparagus but the only preparation needed for that kind is to put it in a pan and boil it.
To prepare fresh asparagus first trim each piece to where you have the tenderest part of the plant. To figure that out, break it instead of cutting it. If you break it, then it will break at the tenderest place so that all that is left is a tender plant. Next, wash the asparagus.
In a saucepan, add water to the asparagus so that all of it is covered. Bring it to a boil and then reduce the heat so that it can simmer. Cook it until it is tender. Usually this takes at least 30 minutes. Asparagus can also be steamed. Prepare it the same way as it is prepared for boiling and steam it until it has reached its desired tenderness.
To serve the asparagus, simply drain the water and place it in a bowl, or just put it in a bowl if it has been steamed. Add butter, salt and pepper to taste.
Asparagus can also be fried alone or in a stir-fry dish. Prepare it as you would when you are boiling but instead of boiling it place it in a frying pan with about ¼ c canola oil. Cook on low heat until the squash is to a desired tenderness. Salt, pepper, and spices can be added while it cooks for added flavor. It can also be cooked in butter.
Asparagus can also be added to a stir-fry dish. Prepare it the same as it is prepared for boiling and frying. Next, slice it or cook it whole and add it to the other stir-fry vegetables.
Asparagus is actually easy to cook. The secret to asparagus is in the preparation before cooking it by making sure that it is cut at the tenderest point to get the best flavor and texture from the asparagus.