There are many ways to cook asparagus including soups, stir fries, roasts, and braised in oil. Here is a simple but delicious way to cook asparagus when you don’t have a lot of time or ingredients. One thing to keep in mind when cooking with asparagus is that there is a fine line between undercooking and overcooking it. Of course, cooking asparagus until it is very soft is not bad and in some instances it can work very nicely like in soups for example. When I am cooking asparagus over a stove top I like it to be tender but not mushy. To test it, simple place a fork in the lower part of the stem and see how easy it goes through. You want the fork to go through smoothly. If you are having to force it through, then it is not cooked enough and it will be tough to eat the stem part. If you overcook the asparagus, it can look withered and mushy. It might also fall apart when you put a fork through it.
Serves 2-4 people depending on how much you want to add to your plate.
Takes about 15 minutes to prepare and cook.
1 bunch of asparagus
1 garlic clove
1 tablespoon coconut oil
Wash the asparagus and trim off about 1/2-1 inch of the the lower stem.
Add 1 tablespoon coconut oil to a frying pan or Dutch oven over medium heat. Let the coconut oil melt, then place the asparagus in the pan with oil. Stir for about one minute to coat the asparagus in oil, then cover with a lid and let it cook for about five minutes. The steam will help the asparagus soften.
Cut up or press in a garlic press 1 clove of garlic. Add the garlic to the pan with asparagus. Cook with the lid off and stir occasionally for about 4 minutes or until the asparagus is tender but still on the firm side and the garlic browns.
Sprinkle with salt and pepper to taste.
There is no hard and fast rule about how long to cook with the lid off vs the lid on, or when to put in the garlic. Which ever way you decide to try it, just keep checking to see if the stem is tender since this will tell you when it is almost done. The longer you leave the lid on, the more tender they will be while still maintaining a green color. The longer you cook it with the lid off, the more browned the asparagus will be. You can always turn down the heat if it is browning but not becoming tender enough to avoid burning the asparagus.
I used the thin stemmed asparagus for this recipe but you can use the thicker stemmed asparagus too. The only thing you would have to possibly change is the cooking time since the thicker asparagus stems can take a little longer to steam until tender.