Friday, March 23, 2012
Five Ways to Cook Asparagus | Family Economics
With spring beginning in the Southern half of the country, and just around the corner for the Northern half of the country, I thought a little “how to” on asparagus was in order. Asparagus is at its peak in gardens across the country in the early and middle parts of spring. You’ll also find asparagus at its lowest prices in grocery stores and year-round farmer’s markets in your area.
The best prices that I see for asparagus are in early-mid spring costing around $1 per pound. When I see it at this price, I stock up for the week and we eat asparagus several nights that week! “Eating seasonally” is a great way to keep your overall grocery budget in check.
Here are five ways to cook asparagus:
1. Sautéed – Add a little butter or olive oil to a large skillet or sauté pan and sauté for three to five minutes, or until they turn brighter green in color. If you are a bacon lover, toss in some crumbled bacon. If you like eggs, toss some chopped hard boiled eggs over the sautéed asparagus. Parmesan cheese and Romano cheese are also tasty additions to sautéed asparagus.
2. Roasted – Roast the asparagus by placing it on a foiled lined baking sheet and put in the oven at 400 degrees Fahrenheit for seven to eight minutes. Try this Sweet and Spicy Asparagus. (Note: the foil is not necessary, just makes for easier clean-up!)
3. Broiled – Wrap six to eight spears together with two slices of bacon. Place on a broiler pan and run under the broiler for 10 to 12 minutes, or until bacon is cooked and asparagus is tender. Season with some salt and pepper.
4. Boiled – Boil the asparagus spears for 10 minutes, then remove and let cool some and pat dry. Drizzle honey over the top and toss with some crushed almonds or walnuts.
5. Grilled – Brush a small amount of olive oil over the asparagus and let sit for 10 to 15 minutes. Sprinkle some salt and pepper over the asparagus. Next, grill over indirect heat for five to seven minutes, or until tender.
We’d love to know your favorite asparagus recipe! Do you like it “as is,” or do you prefer to “dress it up”?