{"id":1430,"date":"2018-04-30T14:35:00","date_gmt":"2018-04-30T21:35:00","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1430"},"modified":"2023-10-24T15:57:38","modified_gmt":"2023-10-24T15:57:38","slug":"asparagus-steamed-roasted-grilled","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2018\/04\/30\/asparagus-steamed-roasted-grilled\/","title":{"rendered":"Asparagus \u2013 Steamed, Roasted &amp; Grilled"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 2 to 4 Servings<\/h5>\n<h6 style=\"text-align: center;\">Scott Nowell<\/h6>\n<p>You can greatly improve your asparagus with proper preparation and avoid over cooking. Asparagus should be crisp tender and not mushy. Test with a fork.<\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">bunch asparagus<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt<\/span><\/li>\n<li><span class=\"id-ingredient-name\">black pepper<\/span><\/li>\n<li><span class=\"id-ingredient-name\">olive oil<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nPreparation:<\/strong> The bottom of <strong>asparagus spears<\/strong> tend to be tough and woody. Cut the bottom two inches from the bunch of <strong>asparagus.<\/strong> If you are using normal <strong>asparagus,<\/strong> i.e., not pencil thin, you should peal the next two inches from the bottom.<\/p>\n<p><strong>Steamed:<\/strong> In a sauce pan wide enough to fit the trimmed <strong>asparagus,<\/strong> bring about \u00bd inch of water to <strong>boil.<\/strong> It is not necessary to <strong>salt<\/strong> the water but a good pinch won\u2019t hurt. When the <strong>water<\/strong> is boiling, add the <strong>asparagus<\/strong> and cover the pan. Cook for 2 to 3 minutes, depending on thickness.<\/p>\n<p>Drain. Unless you are using a <strong>sauce,<\/strong> add a TBS of <strong>butter<\/strong> to the pan, cover and let melt for a minute. Serve in a hot dish.<\/p>\n<p><strong>Roasted:<\/strong> Preheat oven to 400\u00b0F. If you have something else in the oven, use that temperature and adjust the time for the <strong>asparagus.<\/strong><\/p>\n<p>Place the <strong>asparagus<\/strong> in a quarter sheet pan in a single layer. Add 1 TBS of <strong>olive oil<\/strong> and season with <strong>salt<\/strong> and <strong>pepper.<\/strong> Roll the <strong>asparagus<\/strong> to coat in the <strong>oil<\/strong> and <strong>seasonings.<\/strong> Roast for 10 minutes. Turn <strong>spears<\/strong> and roast an additional 5 to 10 minutes depending on size. Serve.<\/p>\n<p><strong>Grilled:<\/strong> Place the <strong>asparagus<\/strong> in a dish. Add 1 TBS of <strong>olive oil<\/strong> and season with <strong>salt<\/strong> and <strong>pepper.<\/strong> Roll the <strong>asparagus<\/strong> to coat in the <strong>oil<\/strong> and <strong>seasonings.<\/strong> Place on grill perpendicular to grate over medium heat for 10 minutes. Turn and grill for an additional 5 to 10 minutes depending on size. Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 2 to 4 Servings Scott Nowell You can greatly improve your asparagus with proper preparation and avoid over cooking. Asparagus should be crisp tender and not mushy. Test with a fork. 1bunch asparagus Kosher salt black pepper olive oil Preparation: The bottom of asparagus spears tend to be tough and woody. Cut the bottom two inches from the bunch of asparagus. If you are using normal asparagus, i.e., not pencil thin, you should peal the next two inches from&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2018\/04\/30\/asparagus-steamed-roasted-grilled\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[34],"class_list":["post-1430","post","type-post","status-publish","format-standard","hentry","category-general","tag-asparagus"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1430"}],"version-history":[{"count":1,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1430\/revisions"}],"predecessor-version":[{"id":53011,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1430\/revisions\/53011"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}