Asparagus

When buying asparagus be aware that the whole spear is not chewable. The ends are stringy and tough to chew. Look for spears where the tips are closed and firm to the touch and the stalk is smooth. Asparagus is a solitary vegetable, best if served alone. It doesn't taste good raw and turns to mush if overcooked. Cover it with Hollandaise sauce or real butter. Go easy on the salt.

Preparation: Wash thoroughly, break off tops as far down as they break off easily then use a brush if needed to remove sand and scales if they are dry and tough. Cut into one inch pieces or tie into bundles.

To Cook: To cook bundles heat about 1 to 2 inches of salted water in a deep saucepan. Place the bundle upright in pan and return to a boil. Cook uncovered for 4 to 5 minutes. Cover and cook for about 8 to 10 minutes until tender.

For Pieces: Bring to a boil in about 1 inch of salted water in a medium saucepan. Place lower stalks in water and boil uncovered for about 5 to 6 minutes. Add the tips and cook 6 to 8 minutes longer.

Steaming method: For steaming I cut the stalk closer to the tip, yes, it wastes more of the stalk, if you can't agree with it do the above. Cut spears into pieces, about 1 to 2 inches long and place in the steaming basket. In a medium saucepan bring about 1 inch of water to a boil then place basket with spears into pan. Cover and lower heat to a gentle boil, cook for about 8 to 10 minutes. Test for doneness, do not over cook or you will have soggy spears.

Serving Suggestions: Butter or margarine with salt and pepper. Add a dash of lemon juice or buttered bread crumbs. Top with a thin white sauce or Hollandaise Sauce.