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

FAQs

How do you cook asparagus so it doesn't get soggy? ›

Overcooking It

Because it only takes a few minutes to cook, keep a close eye on it to avoid soggy, limp stems as the outcome. To avoid overcooking, take it out of the oven or off the stove a minute or so before you think it's done. Another way to prevent overcooking is to shock the asparagus in an ice bath.

Asparagus can be steamed, roasted, grilled, broiled, boiled, blanched, dried or pickled. Combines well with: garlic, lemon juice, nutmeg, honey. Fine herbs: rosemary, basil, dill, marjoram, Mediterranean oregano, thyme, cilantro, etc.

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.

Undercooked asparagus, crunchy and forbidding, can taste like a punishment. But if you simmer asparagus long enough to cook it through, its texture becomes soft and almost creamy, and its lovely flavor comes into full bloom.

Asparagus contains potassium, an important nutrient for keeping your heart, bones, kidneys and nerves functioning and healthy. You may be surprised to learn that this stalky vegetable also consists of a compound called asparaptine, which may help improve blood flow, in turn lowering blood pressure.

While asparagus is luckily usually found year-round in grocery stores, like most produce, it has a peak season. You will find the best asparagus during spring. Asparagus season usually starts around late February and goes until June, but the peak months are in April and May.

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.

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.

Its elegant, snappy stalks stand up well to a variety of preparations, including roasting, steaming, sautéing and grilling. You can even eat asparagus raw: shave it into ribbons with a vegetable peeler and toss into dishes like Shaved Asparagus Salad with Lemon and Parmesan or Asparagus Fettuccine Carbonara.

Why is my asparagus tough after cooking? ›

Lignin is not softened by heat, so it remains fibrous and tough after cooking. To eliminate lignin, snap (don't cut) the end of each spear just before cooking. It will break right at the point where the stalk becomes tender. Do this just before cooking so you leave no time for asparagus to accumulate yet more lignin.

Stand the spears upright in a glass containing 1-2cm of water, cover with a plastic bag and store in the fridge. If space is an issue, wrap the spears in a clean, damp tea towel and store in the crisper section of the fridge. This way your asparagus spears will stay crisp for up to three days.

Signs Your Asparagus Has Gone Bad

The stalks will go from bright green and firm to dull-colored and limp when it's starting to reach its expiration date. By the time the tips turn black, you'll notice they're completely mushy and probably smell a little funky, too.

One simple method is to cut about 1/4 inch from the bottom of each asparagus spear and then place them in a glass of ice water. Cover the glass with a plastic bag and refrigerate for a couple of hours. The cold water will help to rehydrate it and restore its crispness.