Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work. More Cooking Techniques
The Delicious 6-Week Weight Loss Plan for the Real World
Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you.
Get the prescription for better health as well as healthy weight loss, including:
Asparagus should barely see heat. Simple as that. I have found that blanching and steaming give almost the same results. Either way, the key is not to overcook it.
When blanching asparagus bring the water to a shiver (see Boil) and then add the spears. There should be enough water so that the asparagus is not crowded in the pan.
I start with the asparagus at room temperature and cook for about 2 – 4 minutes depending on the thickness. If you are going to save them for later use refresh them in ice water (see Refreshing Veggies).