subject: Cocking Dips-how To Bake Asparagus [print this page] Asparagus is high in vitamins B6 and C, and also contains fiber, folate and glutathione, an anti-carcinogen and antioxidant, making the vegetable an exceptional nutritional selection. Fresh asparagus is almost certainly the best choice for cooking. Baking is one of the preferable ways of preparing asparagus as it helps the vegetable develop its natural flavor.
Asparagus is sold by the bundle. There are just about 14-18 spears of asparagus for each bunch. Purchase asparagus that has good bright green stalks and doesn't look dry or shriveled. Depending on the season, asparagus may be available with thin or thick stalks. Always pick straight, firm, uniformly sized spears with closed tips. Since asparagus deteriorates rapidly, its vital to pick bundles that are refrigerated or on ice and they are supposed to be used within two or three days of purchase. Bundle the ends of the spears in a damp paper towel and chill them until they are set to be cooked.
When cooking asparagus wash the spears of the asparagus and break off the tough ends at the vegetables natural breaking position. Wash in cool flowing water; the asparagus can just be covered and cooked with olive oil, as well as used in a lot of other dishes which includes soups, salads, stir-fries, risottos, scrambled eggs, and pasta. Place asparagus in a large plastic bag. Drool olive oil over the asparagus and toss with salt and pepper if needed Seal the bag and shake until asparagus is coated fairly with the olive oil. Lemon juice can also be included if needed.
Preheat oven to 400 degrees. Place the asparagus in a single layer on a cookie sheet. Put in the oven and bake for 15 to 20 minutes. Baking time may be fairly longer for larger asparagus stalks. Bake until tender or crunchy based upon your preference.
