No more Green Water Asparagus:
We all know when we boil Asparagus (Or anything else green like Broccoli), the water turns green and you are thinking "Well there goes the vitamins". Also, I'm not liking really wilted asparagus, either.
Here's the way I've been cooking asparagus lately after I saw tips from Chef Alton Brown.
First, grab some paper towels and wet them really well. I double mine over due to buying inexpensive paper towels. If you buy Bounty, you may be able to do just one layer. I usually use 4 which is the length of two. This will hold about 1/2 a bundle of asparagus.
Lay out your Asparagus as shown. Leave space on the side of the paper towel above the tips for folding over later and space at the end for finishing. Salt & Pepper generously. I say generously because most of the S/P remains on the wet paper towel. I also like garlic Powder on mine.
Then fold over the side to cover the tips. This is because the tips tend to cook the fastest and you don't want dried out crunchy tips.
Start rolling gently until it is all rolled up. Place on a microwave safe plate and cook on high for 5 minutes. You may like yours softer. If so add minutes until it reaches your preference on how tender you want it. You will notice that the paper towels may be a bit brown from the microwave, but there is no green as you get with boiling the water. I sometimes add salt & pepper again since most is left on the towel. I eat these as a snack just as they are. Delicious!
