Asparagus is cooked so that the texture becomes soft but tasty, which means it can be chewed but not too thin and wet. If you want to cook asparagus with a stove, you can steam, stir-fry, or boil it. Whichever method you choose, the results will still be good.
You can use some of these ingredients as additional ingredients:
2. Lemon or lime juice
5. Parmesan Cheese
Things You Need
4. Steamed mat
5. Aluminium foil
7. Teflon or skillet
For four people.
450grams of fresh asparagus.
One tablespoon of salt
Two tablespoons of olive oil
1. Clean asparagus.
Rinse the asparagus with cold water. Gently rub the stem with your finger to remove the remaining dust and soil that still rests on the stem.
Alternatively, you can put the asparagus in a filter and rinse it all at once. Shake the filter while stirring the collection of asparagus with your hands to remove the dirt and soil that is still there.
Image titled Cook Asparagus on the Stove Step 2
2. Cut the bottom of Asparagus.
Cut or break the bottom of the asparagus which contains wood and is white.
If you want to break it with your hands, hold the asparagus with your hands 2.5 cm from the white bottom. Hold the white part with the other side then cut it.
If you want to use a knife, use a sharp knife and cut it just above the white part.
3. Cut the asparagus in small size.
Use a knife to cut the asparagus to a size of about 5cm.
1. Boil the water in the pan.
Fill a large pan with 5cm high water. Bring the water to a boil with medium to high heat. Don’t use too much water. You do need enough water to make steam, but you don’t want the water to touch your asparagus or the bottom of your steamed pad later.
2. Place the asparagus on the steamer base.
Make sure the base you are using is heat resistant.
Some large pots that are sold outside are usually equipped with a base, so they can be used to steam any dish.
If possible, place the base as close as possible to the water, but do not touch the water. You can use any station that has a hole that allows steam to rise but is heat resistant and can be placed in a pan.
3. Close the pan and wait for the cooking process to finish.
If your pan does not have a lid, cover using aluminium foil. Make sure you close it tightly, so the steam doesn’t come out of the pan.
4. Steam until cooked. You only need to wait for about five to six minutes.
When the asparagus is being steamed, do not immediately open the lid. Steam must remain in the pan.
5. If done, remove and serve.
Open the lid and remove the steamer (be careful not to get hot steam). Drain the asparagus on a plate and serve. Use a cloth to coat your hands when lifting a steamed mat. Use the clamp to lift the pan or aluminium foil cover that closes the pan. Season the asparagus with oil or salt according to taste. Sprinkle salt over the asparagus on a serving plate.
1. Heat olive oil on large Teflon.
Pour oil before placing it on the stove — heat oil with medium heat to high on the oven for two minutes. As a substitute for Olive oil, you can use butter or something else. If you have, use a black skillet.
2. Add the asparagus and cook.
Add the asparagus to Teflon carefully, so the oil does not spill. Cook and stir continuously for three to five minutes. Use a heat-resistant spatula to stir the asparagus. Continuous stirring is an integral part of preventing the asparagus from burning or sticking to the base of the Teflon. Asparagus should be soft when cooked. You can check by holding a fork in the thickest part. If the fork can pierce inward, then the asparagus is cooked. But don’t get too wet.
3. Season the asparagus one minute before lifting it from the stove.
Then turn off the stove and drain the asparagus on the plate. Use a perforated spatula, so the oil doesn’t come along when you lift the asparagus. Or, you can also drain it in the filter first so that all the oil is gone.
1. Boil the water in a medium-sized pan.
Fill the pan halfway with water and boil the water with medium to high heat. Let the water boil so much that it emits bubbles and splashes water.
Don’t fill too much water. Supplying too much water will make the water overflow and wet the stove. But don’t fill too little water. You need enough water to soak the asparagus when you put it in the pan later. If you feel your pot is not large enough, use a larger pan. But the more significant the pan, the longer it takes you to boil water, and the more difficult it is to adjust the temperature of the stove and water.
2. Put salt in the pan.
Entering salt before starting boiling will taste the asparagus when cooked later. You can also sprinkle salt when the asparagus is boiled. But that will make asparagus tasteless.
3. Add the asparagus and boil.
Reduce the fire to moderate or moderate to low until the water has bubbled, but not so much. Boil for two minutes. Add the asparagus carefully so that the water does not hit your hand because it is boiling. Count the cooking time when you put asparagus into the pan. Don’t wait for the temperature of the water to drop before you start counting the time.
4. Filter the water.
Strain the water with a filter.
5. Pour oil into asparagus before serving.
Place the asparagus on a plate, then pour olive oil as much as two tablespoons. You can replace olive oil with other butter or oil.
Good luck and have a beautiful day.