Cooking Technique - Microwave Asparagus
About one pound of asparagus will serve up to four people.
To keep asparagus fresh longer, cut off the ends of the stems and wrap the bottom of the bunch with a damp paper towel. Use within 3 or 4 days.
Before cooking, wash the spears. If you haven’t done so already, cut off the tough ends, usually about the bottom 2 inches.
Thin asparagus does not need to be peeled. Asparagus with thick stems should be peeled because the skin is typically tough and stringy. Remove the skin from the bottom of the stems (about 3 inches) with a vegetable peeler. It is best to cook asparagus whole.
Put asparagus into a microwave-safe dish. Add 2 tablespoons of broth or water. Add pepper or other low-sodium or salt-free seasoning if desired. Cover and microwave on high for about 5 minutes or until cooked to your liking.
