Sauteed Asparagus (BEST Recipe with Garlic Butter!) - Rasa Malaysia (2024)

FAQs

Sauteed Asparagus (BEST Recipe with Garlic Butter!) - Rasa Malaysia? ›

It is not necessary to trim asparagus. On some spears, especially fresh, pencil-thin stalks, the woody ends may tenderize once cooked. But on larger stalks, the ends of the asparagus are often woody and dense—Which makes them difficult to chew, no matter how soft the asparagus is after cooking.

It is not necessary to trim asparagus. On some spears, especially fresh, pencil-thin stalks, the woody ends may tenderize once cooked. But on larger stalks, the ends of the asparagus are often woody and dense—Which makes them difficult to chew, no matter how soft the asparagus is after cooking.

Asparagus is great quickly stir-fried or sautéed over high heat. You could sauté spears in butter or olive oil with delicious results, but throwing some chopped herbs or sliced chiles into the pan adds wonderful flavor. Both of these methods produce juicy asparagus that retains its crunch.

I trim the ends and then rinse the stalks and let them sit in cold water for five minutes. It hydrates the asparagus, and they cook more quickly, for they are already wet with some moisture within them. Do not soak them for thirty minutes, you are not trying to get them soggy.

One thing you definitely don't want to do is wash asparagus before storing it—the added moisture will cause the spears to get slimy. When you're ready to cook, just give them a quick rinse under cool running water and pat them dry with a kitchen towel, as Pradhan recommends.

Because of its high fiber content, asparagus can cause flatulence, stomach cramps, and gastric upset in some people. Asparagus contains asparagusic acid that may break down to sulfurous compounds and lend a funny smell to your urine.

For asparagus, a standard serving size is six medium spears, a 1/2 cup of pieces, or just over three ounces cooked.

Asparagus develops a rich flavor when roasted, making this one of the most popular ways to eat the vegetable.

Try adding shredded, raw asparagus to pasta dishes and salads. Alternatively, enjoy the spears lightly steamed or sautéed in a frittata, or as a stand-alone side dish. Asparagus is a nutritious choice, regardless of whether it's cooked or raw. Try eating a combination of the two for maximum health benefits.

Try roasting, sauteing, grilling and more to bring out the flavor in this crowd-pleasing vegetable. The harbinger of very early spring, asparagus stays in season through the summer. Its elegant, snappy stalks stand up well to a variety of preparations, including roasting, steaming, sautéing and grilling.

How to cook asparagus so it isn't stringy? ›

Remove woody ends: We recommend trimming off the woody ends because they're difficult to chew and result in stringy roasted asparagus. Cook at a high temperature: A higher temperature is what produces the lovely grilled flavor and al dente texture. We prefer 450 F / 232 C.

I like to grill asparagus. Putting a little char on the stalks makes the flavor more complex and less bitter. Start by blanching asparagus, cooling them and then hitting them with a little oil, salt and pepper. You can cook them on a hot grill or in a very hot sauté pan.

What happens if you don't harvest asparagus spears soon enough? Asparagus grows quickly, becoming too tough and fibrous to eat once it gets much taller than 6 inches. Unharvested asparagus spears will develop into feathery foliage or ferns that can grow up to 6 feet tall.

What can you do with asparagus ends? Use them to make soup. A creamy asparagus soup made from woody asparagus stems was the first lunch special I ran as a line cook. If you have asparagus and don't want to compost the woody stalks, this (and variations of it) is the best recipe I have for you.

If you have issues with disease or insects, it's best to cut the tops off of your asparagus. You should not need to remove the entire fern. Before the new spears appear in spring, remove the old tops.

Harvesting can be accomplished by breaking the spears off or using a pronged knife. If not using a tool, break the spears off by hand near the soil level. If using a special pronged knife to cut below the soil surface: Cut carefully to avoid damaging the neighboring developing spears and the crown.

Although there's nothing wrong with eating the asparagus ends, you may want to ditch them anyway due to their tough, chewy texture. Snapping the end off of one or two stalks first will help you figure out where to cut the rest of the stems.

The fastest and most efficient way to harvest asparagus is by hand. All you need to do is grasp the stalk near the ground and snap it at the point where it is tender. This method reduces the shelf life of your asparagus, but it's less likely to cause damage to nearby spears than using a knife.