How to cook Asparagus like a Pro - My 3 Best Ways to Cook Asparagus

Hello everyone welcome back to the channel today is all about

asparagus

it is still recovering here but I will do my

best

to show you three beautiful

ways

to

cook

asparagus

this is Colorado and this is May so I have some asparagus here you are from a small town maybe an hour away it's called peony these are from nature and if I can I'm going to make a little clip for you to show you how I find these things in nature so check it out so that here's an example of where they grow. I mean, you'd never know they're there unless you're looking, so it's like this, there's one, so I'm going to go ahead and pick it, you know, just break it down like normal.

I like to break it. a little further down you could eat all that mmm super cute really delicious can we lower the camera here to show you these little babies? Look, those make you more, come here. I'm just going to take the biggest one, let it grow. I'm in Colorado, it's like May 12, these are like early season asparagus. I only peel them if they are woody towards the end of the season, as I can feel when my knife runs through them, then it is not necessary. It peels, but the easiest way to tell is to cut a little off the bottom, it's woody, chewy, not at all, so peel it a little, don't peel it if you don't have to, that's fine and next thing everyone does this. small adjustment I'm going to try to do the

best

I can with my hands what everyone tries to do this right where they break it now it works, but I really don't like this way to save the most studs to get.

I make the most of it, starting to cut it very low and feeling my knife go through it as soon as it starts to soften. I know that's okay, that's good, so when I break it I feel like I'm breaking down edible. asparagus when I cut them I feel like I'm getting the most out of them so that's my little tip for you so I'm going to show you another little tip for choosing the freshest asparagus and it's about looking at the heads from above for These guys, the one that You are looking to your left, he is the one I want you to look for and he has his head tightly closed.

Now the one on the right is a little older in his life and is starting to open up and come in. like a flowering stage so you want to get them when they are most tender and you can tell by the head so look for tightly closed heads when you choose your asparagus so in this video I will

cook

asparagus three different

ways

. I'm going to save my favorite and best way for last, we'll sit down and try them. I'm going to talk about the pros and cons of each way and which one I like best and why, okay.

We are going to start by making a replacement, the first way is to blanch in water with salt, so at the same time the water will cook the asparagus and season them. I'll drop them straight with their heads down, just let them drop. We're literally going to cook them for a minute and a half, two minutes max, so I mentioned this before, but all green vegetables have our gas layer and the outer membrane, so we just release them. I think you can already see that beautiful green color. that's coming out, if you're looking for color, this is definitely the best way, okay, these have been blanching for two minutes, we're going to remove them directly in ice water, guys, very cold, the idea here is that we're going to shock them and when they we give an electric shock and set that color and keep them from cooking at the same time, so we let them sit in the ice water for about two more minutes just to cool them completely so the asparagus has been in the ice water for two minutes, I'll just take them out and let them dry.

The best part about doing it this way is that they are perfectly seasoned with sea salt, so the second way we are going to cook the asparagus is by sautéing it, this is a real quick and easy way to do it, it is very delicious, okay, like this I have a hot cast iron skillet, I just turn on some olive oil, I let it heat up for a minute. I just got some garlic that my beautiful wife chopped here. So this is something you'll see me do a lot when I'm sautéing: I start with the olive oil and then right into the garlic, so what we're doing is releasing that garlic flavor into the oil and then we're going to start with the asparagus. , so that's garlic in there for about 15 seconds, leaving it straight, you don't want the garlic to burn really well, just toast, brown the asparagus a little bit so the garlic stops cooking, so don't worry. get it nice and golden a little salt mmm smells amazing with the garlic a little unsalted butter to finish this off that's been cooking for about two minutes butter on low heat we don't want to burn the butter and just squeeze in a lemon so It's been cooking for about three minutes, it's done enough for me, if you want it softer just cook them a little longer, but I'm going to go ahead and take out the sauteed asparagus, okay, so the best way to last is definitely to get the best flavor.

I think it has to be just olive oil, salt and pepper and over a wood or charcoal fire on the grill, which for me is asparagus at best, it retains all the flavor so it's just a little bit of olive oil, salt, pepper, ah. perfect thanks Brandon see that real dedication in my partner here okay so let's grill this asparagus here but there's one little trick I want to show you that you won't forget for the rest of your life and that's just a cut and onion in half leaving the root intact look along it's just sitting in any old oil with a fork now this forget the brush this is your new grill cleaner do this once and I'll forever be hooked I guarantee it as soon as it smells , oh, it smells amazing, right, it smells like what can you guess?

Oh, roasted onions, that's just right, especially once you use this onion for a while, it will soften and work even better. I mean, obviously, guys, for a steak and vegetables, Sam. and whatever you're grilling, use the onion trick, you can thank Thomas Keller for that, so we've got a really high heat, let's start grilling. I'm going to do my best guys, I'm right-handed so bear with me. just lay them out, make sure they are all flat, the only requirement is that they are not stacked too much on top of each other, never blow too hard because we don't want to stir up the ashes, they are kind. of crackling that's what we want high heat on this, you don't want to do this on the locals, the only thing I would say about this is obviously it's hotter here in the middle, the way my coals are, so if you need to rotate the from the outside to the middle and then push the middle ones to the outside, just let them all get to that nice high heat, okay, they've been cooking for about two minutes on this side, we'll turn them over, we want these should be black , very black, but not overcooked, okay, so they've been cooking for another two minutes on this side, just remove them.

I don't want to overcook them, they have an amazing nice charcoal smell as soon as they are removed. heat, we're going to do some fresh lemon right on top just to account for the fat and the acid, she's just going to lift it all up to taste it, so I'm going to start with the blanched asparagus so the ultimate Pro Blanching asparagus and salt water is without doubt the right color, you will get this beautiful deep green and another thing is the rounded seasoning, not just like a little salt on top, since the water is salty, it gives the whole a perfect rounded shape. seasoning the bad thing I would say is that every time you cook a vegetable in water you are always going to lose a little flavor to that water, let's move on to sautéing.

I really like these sautéed asparagus coins, so you're getting all that garlic that you release into the oil and then cooking the asparagus tastes really amazing. You are not losing any water. If you're coming home and just want a quick way to do it, I'd go. that way because it is very delicious and it is easy to make, okay, now we move on to these roasted asparagus, well, that beautiful charcoal, my favorite way, which I already told you, without a doubt, the best flavor you get with that charcoal for outside it is like that. Damn delicious, I could eat a plate of those, no problem, dinner is ready, so that's it guys.

I hope you learned something about asparagus today and if you found any value in this video, please consider subscribing for future videos like this and I will. see you next week