Rich in vitamins B, C, and A, asparagus is the quintessential springtime treat. Whether grilled, roasted, sautéed, or steamed as a companion to a main dish or as the featured essence of a light soup, this cancer-fighting vegetable is versatile and rich in flavour.
One simple way to cook asparagus is by steaming. This is best done with an asparagus steamer or, in its absence, by arranging the asparagus vertically along the sides of a deep saucepan with about 200 mL of water at the bottom, leaving the tips outside. A small cut along the stem can be made at the bottom of the asparagus stem (after removing the discoulored or hard ends of the plant) to increase the surface area and encourage better cooking of the tougher ends if not steaming, and in all cases remember never to overcook the tips. Steam for 3-7 minutes (depending on thickness of the stem) in order to achieve a fresh, crunchy texture, and don’t pass up the opportunity to sample the different varieties of asparagus that may be available to you locally.