Thursday, September 15, 2011
Roasted: Toss asparagus with a bit of oil and roast in an even layer on a baking sheet at 425 degrees for 12 to 15 minutes.
Steamed: Steam spears in a steamer basket or small amount of water until just tender, about 5 to 7 minutes.
Grilled: Prepare a hot grill and brush asparagus with a small amount of oil. Grill for about 2 to 3 minutes per side (a grill basket will prevent the spears from falling through the grate).
Stir-Fried: Heat a small amount of oil in a skillet on high heat. Add asparagus and stir fry for about 2 minutes. Add a tablespoon of water or broth and cook until just tender,