Spring is almost over and asparagus season is in full swing here in Minnesota. There is nothing better that fresh asparagus! When you pick it fresh, you can just eat it right away. The flavor is so sweet and amazing!!! It grows in the ditches along side the road where my husband grew up. We take the four-wheeler out and harvest as much as we possibly can and then eat asparagus for days on end. If you can’t get it fresh and eat it right away, then the next best way to eat it is steamed. It’s very easy to do and is the cooking method that best preserves the vitamins in the asparagus.
Start by cutting or snapping off the “woody” end of the asparagus, usually about 1-2″ of the base
Wash the asparagus
Put the asparagus into a steamer and pour filtered water in for the steam
Steam over medium high heat for about 5-7 minutes. The asparagus will start to smell fragrant and turn bright green.Test the asparagus to see if it’s done. You want it to be “crisp-tender”, which means you do not want it to get mushy. The asparagus should retain a crispness and be only lightly cooked. When ready, rinse the asparagus in cold water to stop the cooking process. It will also retain the beautiful bright green color. This is called blanching.
Arrange on a platter, smother in grass-fed butter and devour!
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