1 If using green asparagus, choose the fine rather than fat ones. It is not necessary to snap off the root ends, the whole stalk is good to eat!
2 The way I cook them is this: Lay the asparagus in a flat-bottomed, microwave-safe casserole dish. Add water to barely cover, and a generous sprinkling of salt. Squeeze a little lemon over all to prevent discoloration. Cover with plastic wrap, perforated to allow steam to escape.Cook 7-8 minutes, or until a knife slips in easily.
3 Serve hot with vinaigrette made from balsamic vinegar or a few drops of Truffle Olive Oil.
My advice: The asparagus can be replaced with other steamed vegetables, such as potatoes, artichokes, leeks, carrots, cauliflower or broccoli. |
