Mick Telkamp

Mick Telkamp

There are many ways to cook this favorite of many home gardeners. Boiling, grilling or chopped into a stir fry will all get the job done to fine result. But to truly retain the unique texture, flavor and nutritional value of this stalky vegetable, it’s hard to beat steaming. When harvested in its prime and with nothing to hide, little compares to the naked perfection of properly steamed asparagus.

Let’s face it though. Using a stovetop steamer can be a bit of a hassle and it is way too easy to miss the mark, overcooking the delicate vegetable into a droopy, stringy disappointment. The solution is easy to overlook. Hello, microwave.

Although usually overlooked for use beyond defrosting, reheating or cooking a hot dog in 30 seconds, the microwave is tailor-made for quick steaming vegetables. And because the cook time is so short, it makes it easy to get it right every time, delivering crisp, flavorful asparagus in a matter of minutes. It’s terrific on its own, but drizzled with a little olive oil and lemon juice it becomes downright fancy.

Microwave Steamed Asparagus

1 pound asparagus
2 teaspoons lemon juice
1 tablespoon olive oil
Salt

Cut the bottom 2 inches from asparagus stalks.

Dampen two paper towels.

Wrap asparagus in damp towels and place on a shallow plate.

Microwave approximately 3-4 minutes on high. This depends on wattage of microwave. Start with 3 minutes and add time, if needed. Asparagus should be bend, but remain crisp).

Drizzle lemon juice and olive oil over asparagus. 


Guide to Root Vegetables 15 photos

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