The best thing about this method is that it is completely and easily do-ahead! Great for company! Since HIS favorite way to EAT asparagus is as a separate course on buttered toast, at the end of the 8 minutes cooking time, I drain almost all the water out of the skillet, add a chunk of butter, heat slightly until the butter melts and serve on (yes) buttered toast. Edited to say: call me crazy, but I peel my asparagus with a potato peeler unless it is under 1/4" thick!
My Private Note
Units: US | Metric
- 1Snap off bottom third of stalks or where they snap easily. Arrange the thoroughly washed stalks in 2 or 3 flat layers (bigger stalks on the bottom) in a 10-12" skillet.
- 2Cover with cold water until it stands ½" above the asparagus. Add a tablespoon each of salt and sugar.
- 3Bring UNCOVERED to a rolling boil; let boil from 2-4 minutes depending upon the thickness of the asparagus and whether you like it very crisp or not quite so chewy.
- 4Remove from the heat and let stand, still uncovered, in the water at least 8 minutes or until ready to serve.
- 5If the wait to serve is too long and the asparagus gets cold, simply bring to a boil once more, drain and serve immediately.
- 6Sometimes I get crazy and sizzle the stalks in the butter for a couple of minutes. Still have to put that on toast, though.
- 7Cooking Tip: Frozen asparagus may be cooked the same way. Start with frozen, cover with cold water, bring to a boil separating stalks; boil 1 minute, take off the heat and let stand for 4 minutes.
- 8Maybe you would like a smashed garlic clove and/or red pepper flakes in the water. I haven't tried that yet.
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Nutritional Facts for My Favorite Way to Cook Asparagus
Serving Size: 1 (168 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 128.0
- Calories from Fat 56
- Total Fat 6.2 g
- Saturated Fat 3.7 g
- Cholesterol 15.2 mg
- Sodium 3572.5 mg
- Total Carbohydrate 16.1 g
- Dietary Fiber 4.8 g
- Sugars 9.4 g
- Protein 5.8 g