Steam: 15 to 20 minutes or until crisp-tender. Broccoli cooks quickly, and the key is to cook stems and florets separately as the broccoli stems take longer to cook. Roast the asparagus for 8 to 10 minutes for thin stalks, 10 to 14 for thick ones. Place desired amount of asparagus in pan 3. Boiled vegges = soggy and slimy veggies. Or cut stalks into 1-inch pieces. Add the stems (or stalks) first and cook for 2 minutes. Place the asparagus in a wide shallow saucepan and cover with cold water by 1/2 inch. Drop the prepped spears in the water and let them cook for 1-3 minutes, depending on the size of the stalk. Heat over high heat and bring to a boil. I then separate a couple of heads of garlic (leave the skin on) and toss with olive oil and place on jellyroll pan also. It was perfectly al dente, soft enough to bite into, firm enough to give a tiny bit of a snap. Microwave 5 to 7 minutes or until crisp-tender. Any longer, and you're just boiling them. To get the perfect "al dente" carrots, you'll want to cook them for as little time as possible. Under cooked asparagus they will be stringy and unpleasant to eat. If they overlap, just give them a little shuffle with a spatula halfway through the cooking time so they all have a chance to brown a bit. Boil the green asparagus for 3-7 minutes depending on preference (3 minutes for al dente texture) GRILL ON STOVETOP. Cover the asparagus with a white kitchen towel during the cooking process. White asparagus need to be cooked soft and should not be al dente. It was served chilled with what seemed to be a parmesan based vinaigrette. This entry was posted on Monday, July 31st, 2006 at 11:45 pm and is filed under Getting Started - Finger Food Basics/Finger Food Basics - Month 1.You can follow any responses to this entry through the RSS 2.0 feed. Meanwhile, toast the pine nuts in a dry saute pan over medium low heat, stirring or shaking the … Asparagus (1 1/2 lb) Break off ends as far down as stalks snap easily. I thought I knew how to cook asparagus, but we ordered a simple asparagus appetizer at a restaurant last night and it was sublime. The cook time depends on your personal taste and the size of the florets. White asparagus will need to cook for 12 -19 minutes depending on the thickness of the stems. « Sweet Potato Melon» Turn over half way through baking. If you want the flavor of the asparagus to shine on its own, or if you plan to season the asparagus or toss it in a dressing after you cook it, use water. For spears, tie stalks in bundles with string, or hold together with band of foil. Place in dish. How long to cook asparagus This depends on the method and size of the asparagus also, but it’s safe to say that like with most vegetables, keeping that al dente crunch is preferable to retain the most flavour. 4 minutes 4. Continue to boil the water for two minutes, then turn off the heat and allow the broccolini to cook in the hot water for another 12-14 minutes for al dente. Heat pan with 1 tablespoon oil olive 2. To achieve this through boiling, you'll need to adjust the cooking times depending on how you've cut your carrots. Boil: Covered 7 to 9 minutes or until crisp-tender. You can leave a response, or trackback from your own site. 1. If you like you can toss grape tomatoes with asparagus and olive oil for an additional flavor. The asparagus will break at the point between the tender tips and the tougher ends. Bring water to a boil in a saucepan on high heat, and add a pinch of salt. Move asparagus to get an even grill marks for approx. 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