Those who don’t, can’t and won’t zap should try asparagus. It could make a believer out of you.
Microwaving asparagus is as easy as breaking off and discarding the tough ends, washing the spears under running water, then placing them, spoke-like, on a round plate with the tender tips toward the center, covering with waxed paper and microwaving on high until they are bright green and crisp tender.
Peeling the stems or not is up to you. Sometimes the peel gets a little shriveled; peeling prevents this.
The asparagus spears also can be cut, on the diagonal, into 2-inch pieces before microwaving. Then the pieces can be stirred during the cooking to make them cook more evenly. If you are concerned that the stem pieces are very tough, microwave them a minute first, then add the more tender tips.
ASPARAGUS WITH THYME AND ORANGE BUTTER
Preparation time: 10 minutes
Microwave cooking time: 5 minutes
Yield: 4 servings
Adapted from “Healthy Microwave Cooking,” by Judith Benn Hurley.
1 pound asparagus
2 teaspoons butter
1/4 teaspoon grated orange rind
Pinch thyme
1. Hold each asparagus spear in both hands and snap off the tough part. Use a swivel-bladed vegetable peeler to peel the spears, leaving on strips of peel here and there for color.
2. Arrange the spears on a flat plate in a spoke pattern with the tips at the center. Cover with plastic wrap vented at one place. Microwave on high (100 percent) power, depending on the thickness and toughness of the spears, until crisp-tender, 4 to 5 minutes. Let stand 2 minutes.
3. Meanwhile, combine the butter, orange rind and thyme in a small bowl, cover with vented plastic wrap and microwave on high until butter is melted, about 40 seconds. Toss the asparagus with butter and serve warm or room temperature.
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SESAME-FLAVORED ASPARAGUS
Preparation time: 10 minutes
Microwave cooking time: 6 1/2 minutes
Yield: 6 servings
Adapted from “Good Health Microwave Cookbook,” by Carl Jerome.
1 1/2 pounds pencil-thin asparagus, bottom ends trimmed
Juice of 1/2 lemon
1 tablespoon each: Oriental sesame oil, oyster sauce
2 teaspoons sesame seeds
Freshly ground black pepper to taste
1. Place the asparagus in a large shallow dish. Mix together the remaining ingredients and pour over the asparagus. Toss until all the asparagus is lightly coated. Microwave, tightly covered, on high (100 percent) power, until crisp-tender, about 6 1/2 minutes. Carefully uncover, toss and serve.
Note: To toast sesame seeds: Spread 2 teaspoons to 1/4 cup sesame seeds evenly over a large plate. Microwave, uncovered, on high, until lightly toasted, 6 to 8 minutes.