Published May 1, 1993.
Three techniques--boiling, steaming, and microwaving--are compared to determine the best and easiest method of preparing perfectly cooked asparagus.
The classic French technique of cooking asparagus is labor intensive. The stalks are trimmed and peeled, tied with string into bundles, and boiled. We wondered if this approach wasn't a bit fussy and passe.
To determine the best and easiest method of preparing perfectly cooked asparagus, be it jumbo or medium spears.
The technique of steaming got our vote. Not only is it faster than boiling, it results in a more healthful plate of asparagus, peeled or not. And forget about microwaving asparagus entirely: It shriveled and dried the spears out.
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