ASPARAGUS

	Category	Vegetables
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Ingredients And Procedures

Ingredients
2	pound	asparagus, for 4 servings

Directions:
Asparagus is low-calorie and spiked with vitamins A, B and C. Allow about To Prepare: Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking Spears: In deep, narrow pan or asparagus pot, heat 1 inch salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking pieces: Cook lower stalk pieces uncovered in 1 inch boiling water for 6 minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain. Steaming: Place steamer or basket in 1/2 inch water (water should not touch basket). Place asparagus in basket. Cover tightly and heat to boiling. Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and nuke asparagus spears or 1 inch pieces and 1/4 c water in 2 qt casserole on high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp, about 3 minutes longer. Let stand 1 minute and drain.

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<h1>ASPARAGUS</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>pound</TD><TD class=ingredient>asparagus, for 4 servings</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Asparagus is low-calorie and spiked with vitamins A, B and C. Allow about To<BR>Prepare: Break off tough ends as far down as stalks snap easily. For<BR>spears, tie with string. Or, cut each stalk into 1 inch pieces. <BR><BR>Cooking Spears: In deep, narrow pan or asparagus pot, heat 1 inch salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil<BR>uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking<BR>pieces: Cook lower stalk pieces uncovered in 1 inch boiling water for 6<BR>minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain.<BR>Steaming: Place steamer or basket in 1/2 inch water (water should not touch<BR>basket). Place asparagus in basket. Cover tightly and heat to boiling.<BR>Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and<BR>nuke asparagus spears or 1 inch pieces and 1/4 c water in 2 qt casserole on<BR>high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp,<BR>about 3 minutes longer. Let stand 1 minute and drain.<BR><BR><BR><BR></TD></TR></TBODY></TABLE>     <p>
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