Boiled Asparagas
The fresh smell of spring is in the air, and that means asparagus season! This simple cooking method brings out the natural flavors making it a great addition to any meal!
Servings: 4
Calories: 11kcal
Ingredients
- 6 cups of water
- Fresh asparagus spears
- 4 cloves of fresh garlic minced
- 1 teaspoon of sea salt
Instructions
- Add the water to a large 7 qt dutch oven and bring it to a boil uncovered with the garlic and salt.
- While the water is coming to a boil, cut the stem side of the asparagus off, about an inch up from the base.
- Use a slotted spoon to carefully place asparagus into the boiling water. Be careful not to overcrowd the spears to ensure even cooking.
- Cook for approximately four and a half minutes before removing them to a plate to cool.
Notes
- Wear oven mitts and use a slotted spoon to place the asparagus in the boiling water and remove it.
- Take care not to drop the vegetables in so no boiling water splashes out.
- Any pot or cast iron large enough to fit asparagus will work for boiling.
- Keep the lid off while cooking
- You'll need enough water to fill the pot with two inches of liquid.