It’s Asparagus Season: How to Cook Asparagus to Perfection
Spring is here and that means it is asparagus season! April and May are the best months for fresh asparagus. Asparagus is one of our favorite vegetables. It goes great in pasta, salads, omelets, stir-fry, and just eaten alone. Not only is it delicious, it is one of the most nutritionally well-balanced vegetables, rich in Folic Acid, fiber, Vitamin B, Vitamin C, Vitamin K, and antioxidants. All the more reason to love asparagus!
We’ve found the best way to cook asparagus is by using an asparagus steamer pot. Steaming is one of the healthiest ways to prepare vegetables as it preserves the nutrients, which can be lost during other cooking methods, and enhances the flavor. The All Clad Asparagus Pot steams asparagus to perfection every time. The steamer basket, which can hold a large quantity of asparagus, holds the thicker ends of the asparagus closest to the heat source for more evenly cooked asparagus. Steamed asparagus should be bright green, crisp yet tender spears.
The All Clad Asparagus Pot is made from high-quality 18/10 stainless steel and a satin finish on the exterior. A highly-polished stainless steel interior makes it easy to clean. Use it to steam other vegetables as well; you can even use it to cook spaghetti!
If you’re looking for a way to prepare fresh and healthy meals this spring, an asparagus pot is a great addition to your cookware!
Here is one of our favorite spring asparagus recipes, perfect to bring as an appetizer:
Steamed Asparagus and Green Beans with Fresh Lemon-Basil Dip (from Southern Living)
- 1 cup chopped fresh basil
- 2 cups mayonnaise
- 1 (8-ounce) container sour cream
- 2 tablespoons grated lemon rind
- 1/4 teaspoon salt
- 4 pounds fresh asparagus
- 2 pounds fresh green beans, trimmed
- Garnish: fresh basil leaves
- Whisk together first 5 ingredients until blended. Cover and chill.
- Snap off tough ends of asparagus. Cook asparagus in asparagus pot according to directions.
- Cook beans in boiling water to cover 3 to 5 minutes or until crisp-tender. Plunge into ice water to stop the cooking process; drain.
- Cover and chill vegetables until ready to serve with dip. Garnish dip with fresh basil, if desired.