Microwave Asparagus Salad Food

PERFECT MICROWAVE ASPARAGUS - MICROWAVE ASPARAGUS IN OLIVE OIL

Steps:

• Break asparagus spears into bite-sized pieces, approximately 1 to 1/2 inches. Discard the woody ends.
• Put the asparagus pieces in a microwave steamer dish.
• Drizzle with olive oil and sprinkle with salt, pepper and garlic powder. Stir to evenly coat the asparagus.
• Cover with the microwave steamer lid. Cook for 2 to 4 minutes depending on your desired texture. Start with 2 minutes, adding 30 second increments. Check the texture with a fork. See the notes below about texture.

SIMPLE MICROWAVED ASPARAGUS

Steps:

• Cut or snap woody ends from spears. Wash spears with cool water. Do not dry.
• Place spears in a single layer in a glass microwave-safe baking dish, allowing room between spears. Cover dish with plastic wrap, opening one corner slightly for steam to vent.
• Microwave on high for four minutes. Test doneness with fork.
• Season as desired with salt and pepper or other seasonings (garlic salt is good), butter or sauce. Serve immediately.

STEAMED ASPARAGUS

Steps:

• Pour or spritz the water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, about 3 to 4 minutes. Remove from the microwave using tongs and carefully unwrap. Arrange on a serving platter and serve immediately.

MICROWAVE STEAMED ASPARAGUS TIPS

Steps:

• Clean fresh Asparagus and snap off wooden ends. Discard wooden ends or use in another recipe.
• Place water in bottom of steamer.
• In steamer basket lay the Asparagus with tips pointing towards the outer edge of basket.
• Mist Asparagus with olive oil or drizzle lightly with olive oil.
• Sprinkle with seasoned salt. I usually eyeball this, but it is around 1/2 teaspoon.
• Place in Microwave. Microwave on high 2 to 3 minutes. Let stand 2 minutes.
• Enjoy.

MICROWAVE POTATO SALAD

Steps:

• Place potatoes in a shallow 2-qt. microwave-safe dish; add water. Cover and microwave on high for 9-11 minutes or until tender, stirring once. Drain and rinse in cold water. , In a large bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate for at least 1 hour before serving.

BLANCHED ASPARAGUS

Steps:

• Prepare 1 1/2 pounds medium-thick asparagus (see Rinse and Snap). Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness).
• Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.

ASPARAGUS WITH SESAME VINAIGRETTE

Steps:

• Place asparagus and water in a microwave-safe dish; cover and microwave on high for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a jar with a tight-fitting lid, combine the soy sauce, vinegar, sesame seeds, olive oil, sesame oil, sugar and garlic powder; shake well. Place the asparagus, red pepper and tomato in a serving dish. Drizzle with dressing; sprinkle with basil.

WARM ROAST ASPARAGUS SALAD

Steps:

• Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.
• In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter.
• Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus. Tuck in the tomatoes and bacon.

MICROWAVED ASPARAGUS RECIPE

Steps:

• Cook another 2 to 3 minutes until the asparagus is tender. Stir once more before serving.
• Serve and enjoy.

MICROWAVE STEAMED ASPARAGUS

Steps:

• Put the asparagus in a microwave-safe dish and sprinkle with the olive oil and 1 tablespoon water, season with salt and pepper and top with the tarragon. Cover the dish with plastic wrap and seal well. Microwave for 2 minutes. Top with freshly shaved Parmesan and serve immediately.

MICROWAVE ASPARAGUS

Steps:

• Wash the asparagus spears. Trim their ends. You can either trim enough of the ends so that the spears fit into your microwave-safe bowl, or, after trimming just the ends, cut them in half (or even chop them).
• Place the trimmed spears in a microwave-safe bowl. Add 1 tablespoon of water.
• Cover with a microwave-safe plate and microwave on high until tender-crisp, about 3 minutes.
• Use oven mitts to remove the bowl from the microwave, and be careful when removing the lid - hot steam will escape.
• Transfer the asparagus to a serving plate. Sprinkle with kosher salt and serve. Or season with melted butter, lemon juice, salt, pepper, and garlic powder. Serve immediately.

MICROWAVE ASPARAGUS SALAD

Steps:

• Trim, peel and rinse asparagus (do not dry). Place spears flat, two or three deep, in a glass pie plate or similar dish. Cover tightly with microwavable plastic wrap and microwave on high 2 1/2 to 5 minutes, depending on wattage.
• Whisk together dressing ingredients, pour over asparagus and marinate in refrigerator until cool.
• Divide greens onto four salad plates; top each with six asparagus spears.
• Drizzle with equal amounts of dressing, and top with hazelnuts.

MICROWAVE ASPARAGUS SALAD

Steps:

• Trim, peel and rinse asparagus (do not dry). Place spears flat, two or three deep, in a glass pie plate or similar dish. Cover tightly with microwavable plastic wrap and microwave on high 2 1/2 to 5 minutes, depending on wattage.
• Whisk together dressing ingredients, pour over asparagus and marinate in refrigerator until cool.
• Divide greens onto four salad plates; top each with six asparagus spears.
• Drizzle with equal amounts of dressing, and top with hazelnuts.