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Time:
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60+ Minutes |
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Ingredients  Recipes Restaurants Utilities Cooking Directory Recipesbox
ASPARAGUS
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Ingredients:
1 1/2 Pound(s) For 4 servings. |
Directions: Asparagus is low-calorie and spiked with vitamins A &b C. Allow about To
Prepare: Break off tough ends as far down as stalks snap easily. For
spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking
Spears: In deep, narrow pan or asparagus pot, heat 1" salted water to
boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil
uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking
pieces: Cook lower stalk pieces uncovered in 1" boiling water for 6
minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain.
Steaming: Place steamer or basket in 1/2" water (water should not touch
basket). Place asparagus in basket. Cover tightly and heat to boiling.
Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and
nuke asparagus spears or 1" pieces and 1/4 c water in 2 qt casserole on
high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp,
about 3 minutes longer. Let stand 1 minute and drain.
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into thin strips across the grain. (Breast meat is not preferred for this
dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and
sugar in bowl; massa
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