Perfectly Simple Asparagus

We all know that asparagus makes your wee smell, but it’s also delicious and absolutely bursting with nutrients. Those little spears contain vitamins A, C, E, K, and B6, as well as antioxidants, folate, iron, copper, calcium, and protein. It’s also a great choice if you’re trying to lose weight as it’s a good source of soluble and insoluble fibre (which also means it’s helpful if you’re constipated – but let’s leave the potty talk here, this is a recipe after all!).

So how do you cook asparagus to perfection? The key that I learned from a chef many years ago is that you need to salt the water till it tastes like the ocean. And she was right! It makes the biggest difference. And I like to keep my asparagus simple, served with loads of melted grass-fed butter. Mmmmm.

Yields1 Serving
 Bunch of asparagus (around 12 spears)
 14 tbsp of sea salt
 ½ cup of grassfed butter
1

Choose bright green asparagus so you know it’s fresh.

2

Snap asparagus and throw away the woody end pieces (and if you have thick asparagus spears, get out your potato peeler and peel off their tough skin). To snap, hold a spear with both hands and find the bending point near the bottom of the spear. Then snap. Ensure your hands really are near the bottom, because it will snap in the middle otherwise.

3

There are lots of ways to cook asparagus – barbecued, stir fried, steamed etc… But I’m a mum with zero time, so boiling is the simplest method for me. In a wide pot or deep fry pan bring water to the boil (enough to cover the asparagus).

4

Add enough salt to make it taste like the ocean (this will depend on how much water is in your pot). Usually a tablespoon is enough.

5

Boil asparagus at a rapid simmer for 2 to 5 minutes, depending on the size of your spears. They should be firm without being crunchy.

6

Drain asparagus.

7

While the spears are draining, melt the butter.

8

Toss spears in melted butter and sprinkle on some extra salt (flakes are really nice).

9

Enjoy!

10

Recipe Contributor: Molly Kasinger

Ingredients

 Bunch of asparagus (around 12 spears)
 14 tbsp of sea salt
 ½ cup of grassfed butter

Directions

1

Choose bright green asparagus so you know it’s fresh.

2

Snap asparagus and throw away the woody end pieces (and if you have thick asparagus spears, get out your potato peeler and peel off their tough skin). To snap, hold a spear with both hands and find the bending point near the bottom of the spear. Then snap. Ensure your hands really are near the bottom, because it will snap in the middle otherwise.

3

There are lots of ways to cook asparagus – barbecued, stir fried, steamed etc… But I’m a mum with zero time, so boiling is the simplest method for me. In a wide pot or deep fry pan bring water to the boil (enough to cover the asparagus).

4

Add enough salt to make it taste like the ocean (this will depend on how much water is in your pot). Usually a tablespoon is enough.

5

Boil asparagus at a rapid simmer for 2 to 5 minutes, depending on the size of your spears. They should be firm without being crunchy.

6

Drain asparagus.

7

While the spears are draining, melt the butter.

8

Toss spears in melted butter and sprinkle on some extra salt (flakes are really nice).

9

Enjoy!

10

Recipe Contributor: Molly Kasinger

Perfectly Simple Asparagus
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