How To Make Boiled AsparagusDid you know there are two ways to make boiled asparagus? One way is truly boiling, and the other is a kinder, gentler approach. So let's examine these 2 cooking techniques so you can choose the one you like best. Before you begin, be sure you've selected the best asparagus for the job, and clean it to perfection. You can learn how to do this on the Asparagus main page. Boiled Asparagus - Method #1: This technique works best for medium- to thick-stalked asparagus. Thin-stalked asparagus is far too delicate, in my humble opinion, to boil because there is too great a chance for you to overcook. It also works best when asparagus needs to be cut to add to another dish (for instance, brown rice). Trim the tender tips of the asparagus off the stalks. Set aside. Cut stalks in 1-inch or 2-inch pieces. Add stalks to a large pan. Add water to cover, and cook for 3-8 minutes (depending on the thickness), or until the stalks are just on the verge of becoming tender. Add the tips and continue boiling until the stalks and tips are al-dente, meaning they're tender yet still have a bite (2-3 minutes more). Remove asparagus with a slotted spoon. Serve immediately. Boiled Asparagus - Method #2: This technique works best for medium- to thin-stalked asparagus and is my preferred way of cooking this delectable veggie. It's also a wonderful way to keep the stalks whole if presentation is important. Lay stalks out in a large glass baking dish. Pour boiling water over the stalks and let sit for a few minutes until a fork JUST penetrates the stalks (3-5 minutes). Remove asparagus and serve immediately. When your asparagus is cooked, use the Asparagus "Vegan Flavor Matches" to create your very own asparagus recipe.
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