![]() ![]() Finish it with anything you like: a squeeze of lemon, a favorite sweet vinegar, a fistful of chopped herbs. The key is to cook the asparagus just enough so that the exterior browns a bit, but the interior remains crunchy. Add olive oil or butter to pan when hot, add asparagus, season generously with salt and pepper and cook about 3 to 4 minutes, until bright green, shaking or stirring the pan frequently. Cut 6 to 8 cleaned and trimmed medium asparagus spears into 2-inch lengths. If you would also like access to NYTimes Cooking, download and install the. Heat a skillet or sauté pan over medium-high heat. Once it has expired, you can log in again through tpl.ca/nytimes to get a new pass. Cook for another 30 seconds or so, then transfer to a serving platter and scatter on top a handful of chopped fresh basil, mint or cilantro leaves (or all three.) Then, add 3 minced garlic cloves, 1 tablespoon grated ginger and one finely chopped serrano or other hot chile pepper. Add the asparagus to the wok or skillet, season generously with salt and pepper and cook about 2 minutes until it is bright green, stirring constantly and making sure that the asparagus is coated completely with oil. A very long time ago, the novelist Marjorie Kinnan Rawlings came up with a great recipe for. In a wok or cast-iron skillet, heat 1 tablespoon vegetable oil until nearly smoking. Here’s a simple method for spicy wok-fried asparagus (you can leave out the spicy elements if you wish):Ĭut 6 to 8 cleaned and trimmed medium asparagus spears into 2-inch lengths. All the organization and customization tools in your Recipe Box. How-to guides and editor-curated collections. For Asian recipes, use a wok if you have one otherwise, a cast-iron skillet or large sauté pan will work fine. With a New York Times Cooking subscription, you have access to all the content and tools New York Times Cooking has to offer including: The Cooking App. Thin spears are best for sautéeing or stir-frying. Remove from ice water and blot, otherwise risk waterlogged asparagus. Then immediately plunge the spears into a bowl of ice water to halt the cooking and to keep them green. In a wide pot, boil a few inches of generously salted water and add your asparagus, either whole stalks or cut into pieces. Some recipes, such as spring pasta dishes, call for blanching asparagus. If you do, blot the cooked bundle, transfer to a platter and snip the twine with kitchen shears. Old recipes sometimes call for using twine to tie asparagus into bundles, to make it easier to retrieve them from the water. Remove from the pot with a slotted spoon or tongs and blot to remove any remaining water. Again, don’t cook too many at one time a dozen in the pot at once is plenty. Cook at a rapid simmer for 2 to 4 minutes, depending on the size of your asparagus. In a wide pot, boil a few inches of generously salted water and add your asparagus. Simmering asparagus is another easy way to cook asparagus quickly, and a good option if you don’t own a steamer. ![]()
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