First snap off the tough ends of the asparagus. Then, holding at the tip, peel away scales and the thin outer skin. A plain old vegetable peeler works best, and one glide per cut will do. No point whittling away. Peeling goes faster than you think, especially if you buy fat asparagus.
2
To cook asparagus, immerse in boiling water and cook until tender when pierced, 3 to 4 minutes. Drain at once. Server hot or cold. To chill, immerse coked asparagus at once in ice water until cold. Allow about 1/2 pound asparagus for a serving.
11
kcal
Calories
2
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: 1/2 pound asparagus (per serving).
Yes, Cooked Asparagus falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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