How to Cook Asparagus on the Stove: Easy Spring Re…

Tender tendrils of vibrant green asparagus make a wonderful addition to any spring time table, especially when cooked simply on the stove.

When the vibrant spears start to push through the soil in late February reaching their peak in April, there are many ways to cook them to let their flavour sing, from buttery to citrus sauces and baked with umami-packed parmesan.

We’ve already explored, how to grill asparagus, so next up is learning how easy it is to cook asparagus on the stove and really let those spring flavours shine through.

How to Cook Asparagus on the Stove

Asparagus recipe – Pan Fried

One of the easiest and most delicious ways to enjoy asparagus is cooked in a pan with a little olive oil until tender and sizzling.

Simply heat a large frying pan until hot with oil and add some trimmed asparagus. Put a lid on the pan and cover and cook over a medium high heat, shake the pan occasionally, until the asparagus is browned and tender, 5 to 10 minutes then season with salt and/or lemon juice or zest to taste. Serve hot or warm.

Pan Fried Asparagus with Butter 

Asparagus and butter are a match made in heaven. The buttered spears are a great appetizer or an equally delicious side dish.

Preheat a pan and add butter and olive oil, some minced garlic, salt and pepper. Add trimmed asparagus and cook for 5 to 10 minutes until tender.

Pan fried asparagus with parmesan

For a tasty starter or an impressive side dish try coating cooked asparagus spears with ground almonds and grated parmesan.  Simply fry up the asparagus in a pan, then place on a baking sheet and scatter grated parmesan and almonds and bake in the oven until golden.

Here’s the recipe how to make pan-fried asparagus with parmesan

Pan fried chicken breast asparagus

If you want to make the main dish of your asparagus spears try pairing them with chicken in this wonderfully light supper dish.

Try Mary Berry’s dinner party dish championing her favourite vegetable, asparagus where the stems are added to the sauce to add flavour and colour.




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Post Author: MNS Master

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