Michigan Asparagus can be prepared in numerous ways and enjoyed in a variety of settings. Review our Cooking Tips below to learn how to steam, bake, grill, or roast asparagus. Jump right to our Recipes to prepare healthy, comforting, and sometimes over-the-top Michigan Asparagus recipes.
Steam asparagus in an upright position with stalks fastened into a bundle using a band of foil or string. Stand the stalks upright in a double boiler or percolator with the tips extending an inch or more above the boiling, salted water. Cover and cook until tender (approximately 5-8 minutes). You may also consider using an asparagus steaming pan, which is tall and narrow with a basket. Put a an inch of water in the pan to just barely cover the butt end of the asparagus.
Boil Michigan Asparagus in a small amount of water until tender. Asparagus will be crisp-tender in approximately 5 to 8 minutes.
Preheat oven to 425 degrees F. Place Michigan Asparagus into mixing bowl and drizzle with olive oil. Toss to coat and sprinkle with Parmesan cheese, garlic, salt, and pepper. Bake until tender (approximately 12-15 minutes).
Heat broiler. On a baking sheet, toss asparagus with olive oil, salt, and a pinch of pepper. Spread in a single layer. Broil, turning occasionally, until tender (approximately 8-12 minutes).
Preheat grill to medium hot. Place Michigan Asparagus over direct heat at a right angle to the grid of the grill. Grill asparagus with the lid on until they are browned slightly on one side (approximately 5 minutes). Roll asparagus and grill for 2-3 minutes on the second side.
Preheat oven to 400 degrees. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper (or use your imagination!). Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.
Cut spears diagonally in 1/2 inch pieces, leaving tips whole. Stir-fry pieces in butter or hot oil, in a skillet or wok, at medium high heat. Stir constantly until tender-crisp (approximately 3-5 minutes).
Fresh - Place one pound of fresh Michigan Asparagus in a microwaveable baking dish or serving bowl. Arrange with tips in the center, add 1/4 cup of water, and cover tightly. Microwave on high for 4 to 7 minutes for spears and 3 to 5 minutes for cuts and tips. Stir or turn halfway through cooking time.
Frozen - Place in covered microwavable baking dish with 2 tablespoons of water. Microwave on high for 4 to 7 minutes, stirring or rearranging once.
Canned - Drain all but 1 tablespoon of liquid and microwave on high for 2 to 4 minutes, stirring once halfway through cooking time.
Cut asparagus into short, even lengths and place in heavy wide sautéing frying pan or skillet. Pour a small amount of oil into pan. Add asparagus and seasoning. Saute for 2-4 minutes, moving pieces at all times.
Wash asparagus thoroughly. Trim stem ends slightly. Leave spears whole or cut into 2-inch lengths. Blanch in boiling water for 1 to 2 minutes ONLY. Cool IMMEDIATELY in ice water. DRAIN WELL and pack in plastic freezer bags or containers leaving no excess air space. Seal, label and freeze at 0 degrees F. Use within eight months for best quality. Do not defrost before cooking.
The blanching process may also be done in the microwave. To do this, place the asparagus in a microwavable dish. Add two tablespoons of water per pound. Cook at full power for 1 to 2 minutes, or until bright green and still crisp. After blanching, cool immediately in ice water. Drain well and pack in plastic freezer bags or containers, leaving no excess air space. Seal, label and freeze at 0° F. Use within 8 months for best quality. Do not defrost before cooking. If asparagus becomes defrosted, cook immediately. Do not re-freeze.
Wash and drain asparagus spears. Leave spears whole or cut into pieces. Boil 3 minutes. While hot, place into clean canning jars, leaving 1 inch head space. Add 1/2 teaspoon salt to pints, 1 teaspoon salt to quarts, if desired. Cover with boiling water. Adjust caps. Process in steam pressure canner 25 minutes for pints, 30 minutes for quarts, at 10 pounds of pressure (240° F). Keep canned asparagus on a shelf in as cool and dry a place as possible. Date jars as you prepare them and use the oldest jars first. Use within a year.