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Fill a pot with a few inches of water and insert a steamer basket or insert. Lay the asparagus in the steamer and cook until it's bright green and crisp-tender, 1 1/2 to 2 minutes. Then submerge.

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Season the Asparagus: Toss the asparagus in olive oil, salt, and pepper and spread them onto your prepared baking sheet. Arrange the spears in a single layer. Roast the Asparagus: Roast until the spears are lightly browned and easily pierced by a fork—about 10-15 minutes of total time, depending on the thickness of the asparagus spears. Mine.

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Bring the mix to a boil, then reduce the heat so the mixture is simmering, and let it cook for about 20 minutes. Drizzle the glaze over prepared asparagus. [9] Store leftover glaze in the fridge in a covered container for up to 2 weeks. A balsamic glaze would pair really well with some crumbled blue cheese. 2.

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Spring Is the Season for Asparagus. Asparagus is available year-round, but spring is the best season for this nutritious vegetable. Crops are harvested from late February to June, with April being the prime month and high season for asparagus. By the end of May, asparagus is at the end of its season in most locations.

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March to May. Michigan. May to June. There are many states that grow asparagus that you can buy at your local farmer's market. Southern states like Texas have their asparagus ready in late winter/early spring, and further north in places like Montana, Vermont, the Dakotas will see their asparagus emerge in mid to late spring.

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Asparagus is a spring vegetable, and its season typically lasts from late February to June. The exact timing of the season can vary depending on where you live and the local climate. In the United States, the asparagus season is at its peak in April and May, although it may start as early as February in some southern states.

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How to Plant Asparagus. Plant crowns deeply to protect them from the cultivation needed for annual weed control. Dig a trench about 12 to 18 inches wide and 6 to 8 inches deep. If digging more than one trench, space the trenches at least 3 feet apart. Soak the crowns briefly in lukewarm water before planting.

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Skillet Steaming. Fill a large skillet with ½ inch of water, and bring to boiling. Spread trimmed spears in the skillet, cover, and cook 3 to 5 minutes, or until bright green and tender. Best for cooking a few servings to be eaten right away.

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It's always best to enjoy asparagus when it's in season for the best taste and nutritional value. How to Select and Store Fresh Asparagus. When selecting asparagus, look for firm, bright green stalks with tightly closed tips. The stalks should be straight and not wrinkled or wilted. To store fresh asparagus, trim the ends and stand the.

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Instructions. Preheat oven to 400° F. Line a baking sheet with parchment paper. Wash the asparagus and dry it well by patting it with a clean kitchen towel or paper towel. Hold one spear of asparagus with a hand at each end and bend it until it snaps into two pieces. Discard the woody stem end that snapped off.

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The asparagus season varies depending on where you are in the world. Here is a breakdown of the asparagus season in different continents. North America. In North America, the asparagus season typically runs from late March to early June. However, the exact timing of the season varies depending on the state.

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Generally, asparagus plants are harvested from late February to June, depending on where it's being grown. In the south, it may be available in the late winter or early spring. In other, more.

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Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan. Bake just until the base of the asparagus is easily pierced through by a fork.

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Marty Baldwin. As soon as soil can be worked in spring, dig a trench in compost-enriched, well-draining soil that is roughly 6 to 12 inches deep and 12 to 18 inches wide. Soak the bare-root crowns in water for half an hour. Place them in the trench so that the root tips are 12 to 18 inches apart. from in the trench.

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Nutrition Facts. One cup of chopped asparagus has only 30 calories, but a boatload of nutrients. Asparagus is an excellent source of folate and thiamin (important B vitamins) and also a good.

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Remove and discard the herb bundle. Stir the blanched asparagus into the soup base and cook for an additional 6 minutes. Working in batches, transfer the soup to a blender, and puree until smooth. Return the pureed soup to the pot and reheat over medium heat. Whisk in the heavy cream and add the lemon juice to taste.