Asparagus. Much more than an aphrodisiac! It’s a nutritional powerhouse, too!
Even if it wasn’t either one, I’d still gobble it up! It tastes great, looks sexy on a plate and pairs beautifully with things like new potatoes, peas, or boiled eggs. We love it along side salmon or ham.
When I was growing up my mom would splurge once in awhile and buy a can of asparagus. It was a luxury and we all got a spear or two. Looking back it was pale and mushy stuff but mom treated it like something extra special and so for us it always was! She was a clever momma.
Here’s a five minute hack for perfectly crisp-tender, bright green spears.
Slice a lemon into thin circles and remove the seeds.
Snap off the ends of a pound of fresh asparagus. The magic is when you bend the stalk it will snap off right at the place where it turns from tough to tender. Lay them in a glass baking dish. Arrange the spears “head to tail” so about half the tips are on one end of the pan and half on the other end.
Add about a tablespoon of water and arrange the lemon slices on top of the asparagus. Cover the pan with plastic film and microwave for 3-5 minutes. Check after 3 minutes. If the stalks are easily pierced with a knife tip, it’s ready to eat. How crisp you want it is up to you.
Peel back a corner of the film and drain off the liquid. Now drizzle olive oil over the beautiful green stalks and shake the pan to distribute. Sprinkle with kosher salt and fresh ground pepper if you like. Serve hot.
Leftovers? (I often make “plan-overs”) Pour your favorite vinaigrette or Italian dressing over them and refrigerate. Sooo darn good added to a salad or served with some crusty bread and a little hunk of cheese!
A generous serving of asparagus was center stage on our little “farm food” supper plate of turkey sausage, scalloped corn and carrot coins. Kind of gave a plain meal a little class, don’t ya think?
Perfect Asparagus Made Easy
A quick and easy way to make perfect crisp-tender asparagus with a kiss of lemon.
- 1 pound fresh asparagus trimmed
- 1 lemon thinly sliced
- 1 Tbsp water
- 1-2 Tbsp Olive oil
- 1 tsp kosher salt or to taste
Wash and snap tough ends off asparagus. Layer in glass baking dish. Add one tablespoon water and lay lemon slices on top. Cover with plastic film and cook for 3-5 minutes on high in microwave. Check after 3 minutes. Asparagus is done when it’s easily pierced with a skewer. Lift corner of plastic film and drain off water. Remove lemon slices and drizzle olive oil over asparagus. Shake dish to distribute oil evenly and sprinkle with kosher salt. Serve lemon with asparagus if desired.
P.S. I saved the tough ends this time and I’m going to try pressure cooking them and pureeing them for soup. I’ll let you know how that turns out!!
P.P.S. Yes, asparagus does make your pee smell funny so if it happens, don’t be surprised! It’s worth it. Just put a candle in the bathroom. It’s a short season!
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