Here's the quickest and easiest way to cook asparagus on the stovetop
Place the asparagus into a steamer basket over the boiling water, cover and steam for 10 minutes. Let cool slightly and reserve steamer water. Transfer the asparagus and mint leaves to a blender or food processor and puree until you reach your desired consistency, adding liquid in 1/4 increments if needed. Serve to baby or freeze.
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Step 1 Trim the woody ends from the base of the asparagus spears by cutting off the bottom 2 inches or by snapping it off with your hands. Step 2 Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer and cook, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes.
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Step. 1 Preheat oven to 425°F. Step. 2 After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so. Step. 3 On a rimmed baking sheet, spread out the asparagus in a single layer.
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Blanch: Place trimmed asparagus in a skillet large enough to hold it without too much crowding and add enough salted water to cover by about 1/2 inch. Cover and bring to a boil. Cook until just tender, testing frequently. Meredith. Shock: Drain the cooked asparagus and place it in a large bowl or pan of ice water.
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Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast.
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Fold small pieces of well-cooked asparagus and shredded cheese into beaten egg. Bake until puffy and slice into strips. Asparagus toast. Gently mash well-cooked asparagus, taking care to remove any tough bits or strings. Spread on whole grain toast and slice into strips. Pasta with peas and asparagus.
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Follow these steps: Preheat your oven to 425°F (220°C). Place the trimmed baby asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss the asparagus to ensure even coating. Roast in the oven for 10-12 minutes, or until the asparagus is tender and lightly browned.
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Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan. Bake just until the base of the asparagus is easily pierced through by a fork.
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When warm, add the asparagus. Toss to coat. Cover and cook for 6-8 minutes, or until the asparagus is tender when poked with a fork. Let cool slightly and serve baby-led weaning style. Or, transfer to a blender with chicken or vegetable stock and any of the optional add-ins, if using, and blend smooth to make a puree.
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Place the cooked asparagus into a blender or food processor along with the mint (or other preferred spice or herb, if any). Turn on the blender or food processor and puree for 1-2 minutes on medium. If the puree is too thick, add 1/4 cup of the reserved water at a time, until you achieve desired consistency.
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Cook pasta according to package directions for al dente. While pasta is cooking, in a medium saucepan heat 1-1/2 cups marinara sauce. Drain pasta and RESERVE a cup of the pasta water. Return pasta back to the pot and toss with marinara, asparagus, grated cheese, salt and pepper and a 1/4 cup of the pasta water or as needed to loosen the sauce.
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#sauteedasparagus #withgarlicandbutter#cookingwithmirah You will need:450g baby asparagus 1-1/2 tbs butter1 tbs olive oil8 cloves chopped garlic Salt and pep.
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Instructions. Wash the baby asparagus and cut off any woody parts around 2 inches. You can eat the whole vegetable when using baby asparagus. First, get a large deep frying pan nice and hot on medium heat, then add the butter. Stir in the garlic and saute stirring constantly for around 2 minutes do not brown.
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Step 1: Wash, peel and cut the potatoes into 1 inch cubes.Then, wash and cut the asparagus into 1″ pieces as well. Step 2: Place the potatoes and asparagus into the Baby Brezza. Choose the "steam + blend" option for 20 minutes. Step 3: And that's it….seriously! If you want to thin out the puree, add a little liquid and puree again.
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Baby asparagus is thinner and more delicate, while regular asparagus is thicker and more robust. Baby asparagus has a milder, sweeter flavour, whereas regular asparagus has a slightly stronger and more pronounced taste. Baby asparagus cooks quickly due to its size and tenderness, while regular asparagus may require a slightly longer cooking time.
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Place the baby asparagus on the sheet pan along with the pecans and shallots. Drizzle with a bit of olive oil and toss with your hands to coat. Roast in a hot oven for 10 minutes, then flip the asparagus shallots and pecans with a spatula. Continue roasting for an additional 5 minutes. You want the asparagus to be tender crisp.
