Cook asparagus properly

Asparagus is one of the most popular and sought-after vegetables worldwide. Asparagus not only tastes good, it is also very healthy; it contains calcium and potassium and is very low in calories with only 20 calories per 100g. But how do you cook asparagus properly without it becoming bitter? I love eating it, but cooking it myself? I hadn't dared to do it before, but that wasn't necessary at all. Here I tried my hand at cooking asparagus and wrote down my tips:

Buying asparagus

When it comes to vegetables, the purchase is always crucial; it should be fresh vegetables. You can tell the freshness of asparagus if the stalks do not bend and if juice comes out when you lightly squeeze the cut ends. The cut ends should also be smooth, light, and juicy, and the peel should not be cracked. The smell must be pleasant; if it smells sour, then the asparagus is not fresh. I naturally chose Marchfeld asparagus.

Storing asparagus

If you cannot or do not want to use the asparagus immediately, it will stay fresh for a few more days if wrapped in a damp cloth in the refrigerator.

Cook asparagus properly

Wash the fresh asparagus well under running water and let it drain. Asparagus can be cooked lying down or standing up in a special asparagus pot.

I cooked it lying down in a very large pot. Just be careful not to cook it in an aluminum pot, as this turns asparagus grayish. Cook asparagus in a little water; the stalks should just be covered with water. However, there are differences when cooking and peeling:

White asparagus

White asparagus is peeled from the head to the cut end. Peel all sides evenly, but do not peel too much so that the asparagus does not become too thin, and leave the head end out. Only after peeling do you remove the lower woody cut end. Save the peels from the white asparagus for the stock.

For white asparagus, a stock is prepared first. In a pot with water, add a bread roll, approx. 1/2 tsp salt, 1/2 tsp sugar, and 1 tsp oil or butter. The bread roll in the stock water removes the bitter substances from the asparagus. Shortly before the water boils, remove the peels and the bread roll and let the asparagus steep in the hot stock in the pot with the lid on. Let the asparagus stalks steep for approx. 30 minutes without additional heat. If the asparagus has become too bitter, season the stock with salt and sugar and let it steep further. Lemon juice can also help, but dose it carefully here, as it can also turn asparagus grayish. Then serve the asparagus with the desired side dishes, such as the well-known Hollandaise sauce or with ham. However, it is also worth trying other asparagus dishes, such as casseroles or salads.

Green asparagus

Green asparagus is peeled about a hand's width below the asparagus head. Dispose of the peel from the green asparagus; it is not used further. Green asparagus is cooked very briefly in salted boiling water – or blanched, as it is called in technical jargon. Then remove it immediately from the water and place it in a bowl of ice water (feel free to use ice cubes), so the asparagus retains its beautiful green color. The asparagus is ready and can be served immediately or cooled for later use.

Read also: Recipe: Salad with Asparagus and Lentils

Photo by Sabine, meinhaushalt.at