How Long To Cook Green Asparagus

Look for asparagus during April and May, its peak months. Depending on where you live, local asparagus may start as early as March or last through June. Now, here's how to prepare it:

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1. Grill for a smoky taste. Toss asparagus in a bowl with oil, salt, and pepper. Cook on grill, turning once with tongs, until brown in spots, about 5 minutes.

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2. Microwave for an instant side dish. Cook asparagus spears on high in a microwave-safe dish covered with plastic wrap until just tender, 5 to 10 minutes.

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3. Roast for a sweet, caramelized flavor. Toss asparagus with oil, salt, and pepper on a baking sheet. Put in 450° oven until browned, about 15 minutes.

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4. Steam for low calories. Bring half an inch of salted water to a boil in a large pan. simmer asparagus in a single layer, covered, until tender, about 5 minutes.

Best way to trim asparagus

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Just break off the bottoms where they snap easily. That point is exactly where the tough root ends change to tender stems. This method is better than cutting off the ends from a whole bunch at once because each spear turns tender at a different point.

Ready to put your new knowledge to the test? Try our fabulous fast recipes for pasta and soup!

Asparagus Soup

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We recommend roasting or grilling the asparagus to develop its hidden sweet-and-nutty side. Caramelization is important for the best flavor in this silky, cream-free soup

Work time: 15 minutes
Total time: 25 minutes
Servings: 4

2 Tbsp butter
8 oz shiitake (stems removed) or regular mushrooms, sliced
1 lg onion, chopped
2 lb asparagus, trimmed, roasted or grilled, and cut into pieces (½ the tips reserved)
2½ c chicken stock (we used Kitchen Basics)
½ tsp salt
¼ tsp freshly ground black pepper

1. MELT 1 tablespoon of the butter in medium saucepan over mediumhigh heat. Add mushrooms. Cook, stirring occasionally, until golden brown, about 6 minutes. Remove from pan.
2. HEAT remaining 1 tablespoon butter in same saucepan. Add onion and cook, stirring occasionally, until brown and caramelized, about 12 minutes.
3. PUREE onion, asparagus (except reserved tips), chicken stock, and salt in food processor.
4. RETURN to pot with mushrooms and pepper. Bring to a boil. Season with salt and freshly ground pepper to taste. Garnish with reserved asparagus tips.

NUTRITION (per serving) 127 cal, 8 g pro, 13 g carb, 4 g fiber, 6 g fat, 3.5 g sat fat, 612 mg sodium

Hot or Cold Pasta Salad

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This pasta and veggie combination is all about convenience. You can use whichever of our featured Cooking methods (at left) is easiest for you and serve this side dish however you Like—warm, cold, or at room temperature. It's delicious no matter what!

Work time: 15 minutes
Total time: 25 minutes
Servings: 4

2 Tbsp sliced almonds
6 oz orzo (about 1 c)
2 Tbsp olive oil
3 garlic cloves, finely chopped
⅛ tsp ground red pepper, optional
1 lb asparagus, trimmed, cooked by any method, and cut diagonally into quarters
¾ tsp salt
1 Tbsp + 1 tsp lemon zest (from 2 lemons)
1 Tbsp lemon juice
¼ c freshly grated Parmesan
2 Tbsp dried cranberries

1. TOAST almonds in a 350° oven until browned, 5 to 10 minutes.
2. PREPARE orzo per package directions and drain.
3. HEAT oil over medium-low heat in medium saucepan. add garlic and ground red pepper and cook until softened, about 3 minutes. add asparagus and heat through, about 2 minutes. stir in orzo and salt and toss to combine.
4. REMOVE from heat. add lemon zest, lemon juice, Parmesan, and cranberries. season to taste with salt and pepper.
5. SERVE hot, at room temperature, or cold. Top with toasted almonds just before serving.

NUTRITION (per serving) 281 cal, 10 g pro, 39 g carb, 3 g fiber, 10.5 g fat, 2 g sat fat, 517 mg sodium

MORE: 20 Tasty Ideas Spring's 5 Most Popular Veggies

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