How To: Steamed Asparagus
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How To: Steamed Asparagus
Chef Matt Kemp from the Underground Cookery School shows you how to steam asparagus, the perfect spring vegetable.
- Prep:
- 5m
- Cook:
- 10m
- Total:
- 15m
- Serves:
- 2
Ingredients
- 1 bunch asparagus
- water
- olive oil
- black pepper
Method
Wash the asparagus and remove the tougher sections at the bottom with a vegetable peeler. The trimmed pieces can be used to make an asparagus stock.
If you don't have a steamer at home, you can use a roasting dish with a rack fitted in the bottom. Pour in boling water so it sits just below the rack. Lay the asparagus on the rack and cover the tray with kitchen foil. Cook in the oven for 6 to 7 minutes. Let them rest on the rack for a couple of minutes before serving. Season with olive oil and black pepper.