Master Recipe
Steamed Asparagus
serves four
NOTE: A large
sauté pan or Dutch oven is the best pot for steaming asparagus.
Steamed asparagus is rather bland, so we prefer to toss it with a
flavorful vinaigrette.
11/2 pounds asparagus, tough ends snapped off (see figure 1)
INSTRUCTIONS:
Fit wide saucepan with steamer basket. Add water, keeping water level below basket. Bring water to boil over high heat. Add asparagus to basket. Cover and steam until asparagus spears bend slightly when picked up and flesh at cut end yields when squeezed, 3 to 4 minutes for asparagus under 1/2 inch in diameter, 4 to 5 minutes for jumbo asparagus. Remove asparagus from basket and season as directed in variations.
VARIATIONS:
Steamed Asparagus with Lemon Vinaigrette
Combine 11/2 tablespoons lemon juice, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon Tabasco sauce in small bowl. Whisk in 2 tablespoons extra-virgin olive oil and season with salt and pepper to taste. Follow Master Recipe, tossing steamed asparagus with dressing. Serve warm or at room temperature.
Steamed Asparagus with Ginger-Hoisin Vinaigrette
Combine 21/2 tablespoons rice wine vinegar, 11/2 tablespoons hoisin sauce, 21/2 teaspoons soy sauce, and 11/2 teaspoons minced fresh gingerroot in small bowl. Whisk in 11/2 tablespoons canola oil and 11/2 teaspoons Asian sesame oil. Follow Master Recipe, tossing steamed asparagus with dressing. Serve warm or at room temperature.