Asparagus is cooked to give it a soft but savory texture, which means it can be chewed but not too mushy and soggy. If you want to cook asparagus on the stove, you can steam, saute, or boil it. Whichever method you choose, the results will still be delicious.
For a portion of 4 people
- 450 grams of fresh asparagus.
- 1 tablespoon salt
- 2 tablespoons olive oil
Part 1 of 4: Preparation
Step 1. Clean the asparagus
Rinse the asparagus with cold water. Rub the stems gently with your fingers to remove any dust and dirt that is still on the stems.
Alternatively, you can put the asparagus in a colander and rinse everything at once. Shake the sieve while stirring the asparagus bunches with your hands to remove any dirt and soil that remains
Step 2. Cut off the bottom
Cut or break off the white, woody underside of the asparagus.
- If you want to break it by hand, hold the asparagus with your hand 2.5 cm from the white underside. Hold the white part with the other hand and break it.
- If you want to use a knife, use a sharp knife and cut just above the white part.
Step 3. Cut the asparagus into small pieces
Use a knife to cut the asparagus into 5cm pieces.
Part 2 of 4: Steaming
Step 1. Bring water to a boil in a saucepan
Fill a large pot with 5cm of water. Bring the water to a boil on the stove over medium to high heat.
Don't use too much water. You do need enough water to create steam, but you don't want the water to touch your asparagus or the bottom of your steamer later
Step 2. Place the asparagus on the steamer mat
Make sure the base you use is heat resistant.
- Some large pots sold outside usually come with a base like this so they can be used to steam any dish.
- If possible, place the mat as close to the water as possible, but don't let it touch the water.
- You can use any mat that has holes that allow steam to rise, but is heat resistant and can be placed in a pot.
Step 3. Cover the pot and wait for the steaming process
If your pan doesn't have a lid, cover it with aluminum foil. Make sure you close the lid tightly so the steam doesn't escape from the pot
Step 4. Steam until cooked
You only need to wait about five to six minutes.
When the asparagus is steaming, don't open the lid right away. The money must stay in the pot
Step 5. When it is cooked, remove and serve
Open the lid and remove the steamer mat (be careful not to expose yourself to the hot steam). Drain the asparagus on a plate and serve.
- Use a cloth to cover your hands when lifting the steamer mat.
- Use tongs to lift the pan or aluminum foil covering the pan.
- Season the asparagus with oil or salt to taste. Sprinkle salt over the asparagus on a serving plate.
Part 3 of 4: Saute
Step 1. Heat the olive oil in a large Teflon
Pour in the oil before placing it on the stove. Heat the oil over medium to high heat on the stove for two minutes.
- You can use butter or other oil instead of olive oil.
- If you have one, use a black wok or skillet.
Step 2. Add the asparagus and cook
Put the asparagus into the Teflon carefully so that the oil does not splatter. Cook and stir continuously for three to five minutes.
- Use a heat-resistant spatula to stir the asparagus.
- Stirring it continuously is important to prevent the asparagus from scorching or sticking to the Teflon bottom.
- The asparagus should be soft when it's ripe. You can check this by sticking a fork into the thickest part. If the fork sticks in, the asparagus is done. But don't get too wet.
Step 3. Season the asparagus a minute before removing it from the stove
Then turn off the stove and drain the asparagus on a plate.
- Use a slotted spatula to keep the oil from coming when you lift the asparagus.
- Or, you can also drain it in a sieve beforehand to remove all the oil.
Part 4 of 4: Boiling
Step 1. Bring water to a boil in a medium saucepan
Fill the pot halfway with water and bring the water to a boil over medium to high heat.
- Let the water boil so much that it bubbles and splashes the water.
- Do not fill too much water. Filling too much water will cause the water to overflow and wet the stove or your hands (which can result in burns).
- Do not fill too little water. You'll need enough water to cover the asparagus when you put it in the pot later.
- If you feel your pan is not large enough, use a larger one. But the bigger the pot, the longer it will take you to bring the water to a boil, and the harder it will be to regulate the temperature of the stove and water.
Step 2. Add salt to the pan
Adding salt before starting to boil will give the asparagus its flavor when it cooks later.
You can also sprinkle salt when the asparagus is done boiling. But that would make the asparagus itself taste bland
Step 3. Add the asparagus and boil
Reduce the heat to medium or medium to low until the water is bubbling, but not by much. Boil for two minutes.
- Add the asparagus carefully so you don't splash the water on your hands.
- Count the boiling time as soon as you add the asparagus to the pot. Don't wait for the water temperature to drop before starting to time it.
Step 4. Strain the water
Strain the water through a sieve.
Step 5. Pour the oil over the asparagus before serving
Place the asparagus on a plate and add two tablespoons of olive oil.
You can replace olive oil with butter or any other oil
- You can use some of these ingredients as additional seasonings:
- Lemon or lime juice
- Parmesan cheese