Delicious asparagus in five minutes? Now that’s hasty and tasty.
I love asparagus as long as it’s cooked properly. I loathe canned or limp, overcooked slime. My asparagus must be bright green and crisp, cooked tender but not too cooked. If you don’t eat asparagus, perhaps you have been a victim of the overcooked slimy variety. Give this dish a try and you might change your mind.
Why asparagus? One serving offers 2 grams fiber in only 20 calories, making it a good food if you’re watching your weight. Nutritionally rich in vitamin A and K, it also offers iron, calcium, magnesium, and zinc. Counting carbs? One serving has about 3.7.
Here’s how I cook it (and I credit TV Chef Alton Brown for the idea):
- Wet a generous length of paper towels (approximately two full-size) with water.
- Spread the trimmed, washed asparagus spears along the length of paper towel.
- Season with salt, pepper, and freshly grated nutmeg (or your choice of spices).
- Roll the asparagus up in the wet paper towel to form a “log” and place in the microwave oven.
- Cook for three minutes (1000 watts–adjust for your microwave’s power level).
- Using tongs, carefully remove the asparagus from the microwave oven.
- Gently unroll the paper towel “log” to deposit cooked asparagus into serving dish.