Cooking Veggies - 5 Different Methods

So I love asparagus and had some fun photographing this wonderful veggie!

 

I love it's simplicity, yet versatility!

It is great served along side a fancy protein or hamburger off the grill. 

It compliments any grain. Adds crunch to salad. 

Can withstand a vinaigrette sauce.

Or stand out with just a little oil, salt and pepper.

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Today, I thought I would share some cooking methods for vegetables. I used asparagus since it's my favorite, but these same techniques could apply to most vegetables - green beans, broccoli, brussel sprouts, to name a few.

With any vegetable the first step in preparation is getting them nice and clean with a good rinse.

Asparagus spears have a tough fibrous end on each stalk - not great to eat. So, how do you know how much to remove?

Hold the asparagus stalk towards the fibrous end and start to slightly bend, until it snaps. The snap will occur naturally where the asparagus becomes tender. 

 

It is not necessary to do this to each stalk, once you have snapped one, line them all up and chop the ends of all the remaining pieces. This will allow for a nice clean edge on the end of the spears and consistent size.

Now we are ready to cook. Note as I go through these different methods, cooking times will all vary depending slightly on the size of the spears. The thinner (what I prefer), the shorter the cooking time, but thinner is not always an option at the grocery store the week you want them. I think a lot of people overcook their veggies, so your goal is to make the asparagus tender, but still crispy - and of course the cook gets to sample along the way to make sure the goal is met :).

Steamed  

I don't have a steamer, so I make my steamed asparagus by filing a pot of water and bringing it to a boil. Then place a strainer over the pot with your asparagus in it and cover. Let the steam from the boiling water cook the asparagus for 5-10 minutes. 

 
 

Boiled 

Place the asparagus spears in a pot of salted boiling water and cook for 5 -10 minutes.

Better Bonus Tip: For additional flavor, try boiling in chicken or veggie stock, either full concentration or half water/half stock.

 
If you are serving the asparagus cold and are cooking with either the steamed or boiled method, it is important to blanch the spears after cooking to preserve color and stop the cooking process. To do this, place the asparagus into a ice water bowl.

 Sauteed 

To saute the asparagus, leave whole or chop and cook over the stove top in some oil for 5-10 minutes. This is a great method for stir fry.

Grilled 

This is one of my favorite ways to cook asparagus for a few reasons. The flavor that comes from a grill is delicious plus cooking outside is fun (and less dishes to clean). To cook the asparagus, add oil, salt and pepper or any additional seasoning you might want and grill on high heat for 5-10 minutes.

 

 

 

 Roasted 

This is my other favorite way of making asparagus - and the year round option that provides great flavor and crispy texture. Complete the same steps as you would for grilled asparagus (oil, salt, pepper, seasonings) and place on a baking sheet in a 400 degrees oven for 15 minutes.

 
Better Bonus Tips: Once you feel comfortable with the various techniques, start to experiment:

• Try adding different seasonings
• Add chopped garlic and onion
• Sprinkle with parmesan cheese
• Drizzle with warm balsamic butter (melt butter on stove top and stir in couple of teaspoons of balsamic vinegar; serve immediately)
• Add citrus (lemon or orange juice and zest)
• For presentation variety, try cutting the asparagus in different ways (in small 1-2 inch pieces, on a diagonal, diced into thin circles, use a vegetable peeler to make thin strips)

Eat your veggies! Which way do you like the best?

~Ashley