How to Cook Fresh Asparagus

Fresh Asparagus is so much better than those served out of the can.

Asparagus is a tall plant with feathery foliage best known for its long edible shoots.

Often referred to as a delicacy, we enjoy fresh steamed asparagus with grilled steaks and grill pork tenderloins.

Asparagus comes in a variety of colors such as green, white and purple.

When purchasing asparagus, look for them to be displayed standing up in shallow water.

The stems should be moist and firm.

Ingredients Needed to Cook Fresh Asparagus

1-2 clusters of fresh asparagus
Butter
Sea salt (ordinary table salt is fine also)
Tony’s Creole Seasoning (optional)
1 cup water

Thoroughly rinse fresh asparagus in cold water leaving the bottom rubber band on.

(Asparagus can be sandy or gritty, so important to carefully rinse.)

On a cutting board, cut the bottom 2-3 inches off the asparagus.

(Keeping the rubber band on helps to keep the ends from flying all over the place when you cut them off.)

You can steam your asparagus if you have a steamer, or if you don’t have a steamer, you can cook them in a skillet.

Since a lot of folks don’t have or use a steamer, this recipe will assume you’re using a skillet.

In a deep skillet, pour in one cup water and bring to a boil.

Place the asparagus in the skillet – spread out all in the same direction.

Place a few pats of butter over the shoots.

Sprinkle a dash of salt and Tony’s Creole Seasoning.

Lower the heat to medium-low (#3 or #4).

Cook about 5-7 minutes.

Serving Suggestions for Fresh Asparagus

Carefully serve using a large serving fork or spatula.

Um Um it’s so good! We usually end up eating the asparagus before the steak.