ASPARAGUS FIVE WAYS
(STEAMED • BROILED
• OVEN-ROASTED • BOILED • STIR-FRIED)

AsparagusSTEAMED ASPARAGUS

Place 1 1/2 pounds ASPARAGUS in a steamer basket over boiling water. Steam covered until easily pierced with a sharp knife, 2 to 6 minutes. Toss with 1 tablespoon BUTTER, 1/8 teaspoon SALT, and a pinch of PEPPER.



AsparagusBROILED ASPARAGUS

Turn on the broiler. On a baking sheet, toss 1 1/2 pounds ASPARAGUS with 2 teaspoons OLIVE OIL 1/8 teaspoon SALT, and a pinch of PEPPER. Spread in a single layer and broil until tender turning occasionally, 8 to 12 minutes.



AsparagusOVEN-ROASTED ASPARAGUS

Preheat oven to 400. On a baking sheet, toss 1 1/2 pounds ASPARAGUS with 2 teaspoons OLIVE OIL, 1/8 teaspoon salt, and a pinch of PEPPER,. Spread in a single layer. Roast until tender, 10 to 15 minutes, in oven.



AsparagusBOILED ASPARAGUS WITH
PARSLEYED BREADCRUMBS

In a medium skillet, toast 2/3 cup BREADCRUMBS with 3 tablespoons melted BUTTER over medium heat until golden. Remove; stir 1/4 cup chopped PARSLEY, 1/8 teaspoon SALT, and a pinch of PEPPER. Cook 1 1/2 pounds ASPARAGUS in boiling salted water until tender, 5 to 8 minutes.
Drain and top with bread crumbs.



AsparagusSTIR-FRIED ASPARAGUS

Cut 1 1/2 pounds ASPARAGUS into thirds. In a nonstick skillet, heat 2 tablespoons OLIVE OIL over high heat. Add asparagus to oil with 1/8 teaspoon SALT and a pinch of PEPPER. Cook stirring until tender 5 to 10 minutes.