Simple Microwaved Asparagus 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.

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.

MICROWAVED ASPARAGUS RECIPE

Steps:

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

SALMON AND ASPARAGUS WITH MAîTRE D'HôTEL BUTTER

Steps:

• For the maître d'hôtel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook's Note). Add the honey, Dijon, butter, lemon juice and salt and pepper to taste. Combine to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right away, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a cylindrical shape; refrigerate until firm, about 30 minutes.
• For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish tightly with plastic wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon zest and parsley.
• For the salmon: Place 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments until the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the remaining 2 fillets.
• While the filets are still warm, dollop with some of the maître d'hotel butter on top and allow it to melt (save the remaining maître d'hotel butter for another use). Serve with the asparagus and lemon wedges.

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.

HOW TO COOK ASPARAGUS IN THE MICROWAVE

Steps:

• Choose fresh asparagus. If using fresh asparagus instead of frozen asparagus, make sure the spears you choose, are firm and bright green. The tips should also be firmly packed together. Asparagus spears can be fat or skinny. Thicker spears takes a little longer to cook, but both are equally flavorful and nutritious. No matter, which you choose, though, the spears should be evenly sized.
• Rinse the spears in cold water. Clean the asparagus by rinsing them thoroughly under cold, running water, gently rubbing the tips to loosen any dirt, sand, or debris. Asparagus is grown in sandy soil and usually has some debris in the tips. As such, a thorough rinsing is important. Pat dry with paper towels once rinsed.
• Snap off the base of each spear. Use your hands or a knife to snap off the bottom 1/3 of each spear. Usually, this will be about 1 to 1.5 inches (2.5 to 3.8 cm). These ends are especially woody and are generally not very appetizing. You should be able to roughly estimate where the right breaking point is by gently bending the spear a few times near the bottom. The point at which the stalk turns tender will usually be the easiest, most natural breaking point, and you can usually break the bottoms off at this point with your hands.
• Peel off the scales at the bottom of each spear. Use a vegetable peeler to scrape off the rough scales or knobs on the outside each stalk. This is not necessary, but it does give the spears a clean look. It can also be especially good if you are using thick asparagus. You only need to peel the lower 2 inches (5 cm) or so of the spear.

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.

THE BEST STEAMED ASPARAGUS

Steps:

• Place asparagus in a microwave-safe dish. Pour in wine, and dot with pieces of butter.
• Cover loosely, and cook in the microwave on High for 3 minutes, or until bright green and tender. Allow the dish to stand 5 minutes before serving.