Today I’m going to teach you how to cook a asparagus, here are some simple instructions for cooking this seasonal side.
Hi! I’m Caitlin and today we’re in Findlay Market picking out our produce for cooking asparagus. The most important part about cooking asparagus is picking out the best stocks. You want to make sure that the tops are never mushy, the middle is firm, and that the end is never too dried out, let’s get cooking.
Hi! I’m Caitlin with Cooking with Caitlin and today I’m going to teach you a simple recipe for cooking asparagus. For this recipe all you need is some fresh asparagus, some salt for some boiling water, and an ice bath. Whenever you are blanching or quickly cooking something in boiling water, you want to add salt to your green vegetables. To prepare you asparagus, you want to separate the tender part of the asparagus from the really woody, hard-to-eat pieces.
So, I recommend is simple snapping your asparagus, wherever it breaks, it’s the section that is too hard to cook. So, what you do is you take the piece you just broke and hold it up again the other asparagus and then just cut down, keeping everything in the rubber band so it all stays together.
Once your water is to a boil, you want to bring your asparagus over. Now, you can take off the rubber bands. You simply place it in the water and toss it, you only want to cook the asparagus for 30 to 60 seconds. That way, the asparagus will become tender but so firm.
Once your asparagus become tender, you going to take it out of the boiling water and immediately into an ice bath, the ice bath will stop the cooking process and make sure that your asparagus doesn’t get too mushy or overcooked. Once your asparagus is finally cold to touch, that’s means that is completely cooled down and done cooking, you want to make sure you don’t leave this asparagus too long in the ice bath or also will become water logged and mushy because of it. Now, that your asparagus has finished cooking, you can either finish it off on the grill, toss it with your favorite sauce or simply salt and pepper.
Thank you for tuning in to this episode of Cooking with Caitlin. For more tips and secrets of classical techniques, please check out our website at cookingwithcaitlin.com.
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