JAMES PETERSON CHEF RECIPES

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BASIC BOILED ASPARAGUS RECIPE | FOOD NETWORK



Basic Boiled Asparagus Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 2

2 pounds asparagus, the thicker the better
2 tablespoons salt (for boiling water)

Steps:

  • Bring about 6 quarts of water to a rapid boil in a covered pot large enough to hold the asparagus. Cut the bottom section- usually about 1 to 2 inches off the asparagus stalks with a sharp knife. Peel the asparagus by laying them flat, one at a time, on a cutting board. If the asparagus are thinner than 1/2-inch, use a vegetable peeler and peel the asparagus starting at the base of the tip and peeling them all the way down to the base, eliminating the fibrous peel and revealing the pale green flesh. If the asparagus are very thick or woody, use a paring knife and start peeling from the base. When ready to cook, toss the salt into the boiling water and carefully lower in the asparagus. Turn the heat to low and simmer the asparagus, uncovered, until the spears are easily penetrated with a knife, usually after about 5 minutes but from 1 minute for very thin asparagus to 12 minutes for the very thickest. If serving cold asparagus, plunge the hot cooked asparagus into ice water or rinse under cold water in a colander. Pat dry.

BASIC BOILED ASPARAGUS RECIPE | FOOD NETWORK



Basic Boiled Asparagus Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 2

2 pounds asparagus, the thicker the better
2 tablespoons salt (for boiling water)

Steps:

  • Bring about 6 quarts of water to a rapid boil in a covered pot large enough to hold the asparagus. Cut the bottom section- usually about 1 to 2 inches off the asparagus stalks with a sharp knife. Peel the asparagus by laying them flat, one at a time, on a cutting board. If the asparagus are thinner than 1/2-inch, use a vegetable peeler and peel the asparagus starting at the base of the tip and peeling them all the way down to the base, eliminating the fibrous peel and revealing the pale green flesh. If the asparagus are very thick or woody, use a paring knife and start peeling from the base. When ready to cook, toss the salt into the boiling water and carefully lower in the asparagus. Turn the heat to low and simmer the asparagus, uncovered, until the spears are easily penetrated with a knife, usually after about 5 minutes but from 1 minute for very thin asparagus to 12 minutes for the very thickest. If serving cold asparagus, plunge the hot cooked asparagus into ice water or rinse under cold water in a colander. Pat dry.

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From allrecipes.com
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See details


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Early life and education. DiSpirito was born in Queens, New York.He graduated in 1986 from the Culinary Institute of America in Hyde Park, New York, and in 1990 from Boston University with a bachelor's degree in business .. Career. DiSpirito is known for his Italian-American cuisine and his innovative fusion cooking. [citation needed]DiSpirito is best known as a celebrity chef …
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