Delicious asparagus in five minutes? Now that’s hasty and tasty.
I love asparagus as long as it’s cooked properly. I loathe canned or limp, overcooked slime. My asparagus must be bright green and crisp, cooked tender but not too cooked. If you don’t eat asparagus, perhaps you have been a victim of the overcooked slimy variety. Give this dish a try and you might change your mind.
Why asparagus? One serving offers 2 grams fiber in only 20 calories, making it a good food if you’re watching your weight. Nutritionally rich in vitamin A and K, it also offers iron, calcium, magnesium, and zinc. Counting carbs? One serving has about 3.7.
Here’s how I cook it (and I credit TV Chef Alton Brown for the idea):
- Wet a generous length of paper towels (approximately two full-size) with water.
- Spread the trimmed, washed asparagus spears along the length of paper towel.
- Season with salt, pepper, and freshly grated nutmeg (or your choice of spices).
- Roll the asparagus up in the wet paper towel to form a “log” and place in the microwave oven.
- Cook for three minutes (1000 watts–adjust for your microwave’s power level).
- Using tongs, carefully remove the asparagus from the microwave oven.
- Gently unroll the paper towel “log” to deposit cooked asparagus into serving dish.
3 responses to “Five-Minute Asparagus”
Love Alton – but my favorite way to “cook” asparagus is not to cook them. Love them raw after trying them in the international lounge at JFK between flights once.
Terry, right you are! Asparagus is good raw, too.
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