Asparagus

Instructions

1. 1

   Preparing for Cooking: Break off and discard the tough ends of the asparagus stalks where they snap easily. Wash asparagus thoroughly, including the tips, to remove any sandy soil. Remove the scales if sandy or tough. If stalk ends are quite large, peel about 2 inches of the end with a vegetable peeler, so they will be more tender after cooking. Boiling: Add 1 inch of water (and 1/4 teaspoon salt if desired) to a large skillet (about 10-inch size). Cover and heat to boiling over high heat. Add asparagus spears. Cover and heat to boiling again. Once water is boiling, reduce heat just enough so water bubbles gently. Cook covered 8 to 12 minutes or until crisp-tender when pierced with a fork. Thinner, young asparagus will cook more quickly than the more mature, thicker stalks. Lift asparagus from water with tongs, allowing extra water to drip off. Steaming: Place a steamer basket in 1/2 inch of water in a skillet or saucepan. The water should not touch the bottom of the basket. Place asparagus spears in basket. Cover tightly and heat to boiling over high heat. Once water is boiling, reduce heat to low. Steam covered 6 to 8 minutes or until crisp-tender when pierced with a fork. Microwaving: Place asparagus spears and 1/4 cup water in an 8-inch square microwavable dish. Cover with plastic wrap, folding back 2-inch edge to vent. Microwave on High 6 to 9 minutes, rotating dish 1/2 turn after 3 minutes, until crisp-tender when pierced with a fork. Let stand covered 1 minute; drain in a strainer. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Other Carbohydrates When Shopping: Look for smooth, firm, medium-size spears with tightly closed tips. Cover stem ends with damp paper towel, wrap airtight and store in the refrigerator up to 3 days.