Simply Poached Asparagus

As I mentioned before, asparagus is full of great nutrients. In season, this vegetable is affordable (which it usually isn’t). Don’t be put off by the smell if you happen to be one of those that repeat the asparagus in your urine. It is natural and very temporary!
In our last blog, I mentioned snapping off the ends in the recipe. What this means is this: holding both ends of the asparagus in each hand, bend the stalk until it snaps. This is the point that determines where the woody part ends and the tender part begins. Most of the asparagus in your bunch should snap off at about the same point.

Although I previously gave you a great recipe to follow, this one is even easier!

serving size:  4-6 asparagus stalks per person     prep time:  10 minutes

Asparagus, snapped and rinsed
Water
Olive oil
Salt
Optional toppings, see Note below

Place the asparagus in a skillet and add enough water to cover them. Add about a spoonful of olive oil to the water. Set aside until almost ready to serve your meal.

About five minutes before you are ready to serve, set the skillet over medium to high heat on the stove. Allow it to come to a boil and reduce the heat to a simmer. Place a lid on the skillet but leave it slightly ajar so that the steam escapes. After about 3-4 minutes, check to see if they are cooked by gently poking one of the stalks with the tip of a sharp knife. If it goes into the stalk easily, the veggie is cooked. Skinny asparagus will cook really fast, fat asparagus takes a minute longer. Judge cooking accordingly.  Remove the asparagus from the heat and drain the water. Season to taste with salt and serve.

Note: Asparagus is great by itself, but sometimes we like to add flavors to complement a meal. Here are some suggestions for enhancing this side dish (although it doesn’t really need it!):

• A squeeze of lemon, a sprinkle of Tamari (a non-wheat soy sauce), and a sprinkle of sesame seeds
• Light vinaigrette and sliced scallions
• A drizzle of good olive oil, Balsamic vinegar, sea salt, and cracked black pepper

What is great about asparagus is that it can be served hot or cold. It is nice to have this option in the springtime when cooking several dishes or for a crowd such as on Mother’s Day, Easter, or Father’s Day.

-  Kim Fielding