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Easter ham, leg of lamb, hot cross buns, braided Easter bread, a bunny cake -- find easy Easter recipes in this Howcast video series.
You Will Need
- Fresh asparagus
- Olive oil
- Lemon juice
- A vegetable peeler
- A skillet or saucepan
- A rectangular, microwave-safe dish
- A grill (optional)
Choose asparagus that is bright green and not dry or wilted. You'll need three to five spears per serving, depending on size and thickness.
Cut off the bottom ends of the stalks, about one-third of each spear. If the spears are thick, use a vegetable peeler to peel them to the same thickness as the tips, and rinse well.
Boil asparagus for more tender stalks. Bring one half inch of water to a boil in a large skillet or saucepan. Add the asparagus in a single layer, reduce heat, and then simmer until tender, for two to five minutes.
Steam asparagus for a crisper result. Stack trimmed stalks two to three deep in a rectangular, microwave-safe dish. Add two tablespoons of water, and then cover and cook on high power for two and a half to three minutes.
Preheat your oven to 400 degrees and arrange the asparagus on a baking dish. Drizzle with olive oil, and top with minced garlic. Roast for about 10 minutes.
Serve your asparagus with salt and a squeeze of fresh lemon juice. Enjoy!