Microwave Steamed Asparagus Tips Recipes

Steps:

• Clean fresh Asparagus and snap off wooden ends. Discard wooden ends or use in another recipe.
• Place water in bottom of steamer.
• In steamer basket lay the Asparagus with tips pointing towards the outer edge of basket.
• Mist Asparagus with olive oil or drizzle lightly with olive oil.
• Sprinkle with seasoned salt. I usually eyeball this, but it is around 1/2 teaspoon.
• Place in Microwave. Microwave on high 2 to 3 minutes. Let stand 2 minutes.
• Enjoy.

Steps:

• Combine the lemon juice, olive oil and water in a large pot and bring to a simmer. Place the asparagus in a steamer basket over the liquid. Cover and simmer until asparagus is crisp-tender, about 4 minutes. Place the asparagus on a clean towel and pat dry. To serve, stand the asparagus up in 1 or 2 glasses.

Steps:

• Place asparagus in a microwave-safe dish. Pour in wine, and dot with pieces of butter.
• Cover loosely, and cook in the microwave on High for 3 minutes, or until bright green and tender. Allow the dish to stand 5 minutes before serving.

Steps:

• Take each spear of asparagus and break it towards the end, wherever it naturally snaps, to remove woody ends. Place asparagus in a microwave-safe glass container with a lid. Pour in water.
• Roll lemon on a flat work surface to release the juices; slice in half. Squeeze each half over the asparagus. Sprinkle with pepper and garlic powder.
• Cover container and place in the microwave. Cook on high until tender-crisp, 5 to 6 minutes. Drain and let stand for 5 minutes before serving.

Steps:

• Place asparagus in a steamer basket set over boiling water. Steam, covered, until easily pierced with a sharp knife, 2 to 6 minutes.
• Toss with butter, salt, and a pinch of pepper.

Steps:

• Put the asparagus in a microwave-safe dish and sprinkle with the olive oil and 1 tablespoon water, season with salt and pepper and top with the tarragon. Cover the dish with plastic wrap and seal well. Microwave for 2 minutes. Top with freshly shaved Parmesan and serve immediately.

Steps:

• In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
• In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.
• Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry ginger root and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.

Steps:

• Put the water or broth, rosemary, lemon juice, and ¼ tsp salt in the bottom of a pot.
• Add a steaming basket and put the asparagus into the basket.
• Heat to boiling over high heat, reduce heat to medium and steam to desired tenderness.
• Season with salt and pepper if desired.