Asparagus - Part 1 of 2.
March 28 8:21 PM

Asparagus is the delicious announcement of spring, so let’s get busy. There are so many ideas and recipes that I don’t know where to begin and where to quit.

Asparagus — Frank’s 3 to 4 minute microwave steaming method

To steam asparagus in a tall steamer takes about 12-15 minutes after you get the water boiling. If you have an asparagus steamer you already know how to do it. I don’t have one and I like my method better.


  • Asparagus
  • 1/2 cup water


  1. Trim the asparagus: Grab each end of a typical size stalk and bend until it snaps, the tough portion will break away and save the tender end with the head. Do this for a couple more stalks to find out where the tender part ends and you’ll find out where the tender part begins and the tough part starts in all you bunch.
  2. Line up the tender tips of all the stalks cut the bunch at the point where the tough ends start.
  3. Lay some of the tough pieces across the width a microwave safe dish that has a cover.
  4. Add ¼ cup water to the dish and lay the tender heads of the asparagus on those tough ends, you are using the tough ends to prop the tender heads out of the water. It is OK for the thicker ends of your stalk to be in the water.
  5. Cover and microwave on high until the stalks are tender when pierced with a small sharp knife. It takes about 3 to 4 minutes in my microwave depending on the thickness of the stalks.
  6. Carefully remove the dish form the microwave, discard the very hot water and discard those very tough ends (or use them to make stock.)

Asparagus with Robert’s Butter and Kosher Salt

This is my go-to asparagus recipe, and everyone loves it.


  • Asparagus (1 pound of asparagus serves 2 people.)
  • 1/2 cup water
  • A few pads of butter
  • 1/3 tablespoon coarse kosher salt
  • Black pepper to taste


  1. Drop a few pats of butter on the hot spears, and drizzle with melted butter (about 1 tablespoon butter per pound of asparagus, more or less according to taste), toss with a large fork so butter evenly coats the spears.
  2. Sprinkle with generously with about 1/3 TBLS of coarse kosher salt per pound of asparagus) and a couple grinds of black pepper, toss again to mix in the salt, serve warm.

If you need to rewarm the asparagus and butter, then reheat in the microwave safe dish or plate in 20-30 second intervals just until well warmed but not too hot. (Note: Be sure to use coarse kosher salt! If you do use table salt only use 1 teaspoon, but kosher makes the dish taste better.)

Asparagus in Butter and Parmesan Cheese

Also known as Asparagi a la Milanaise.


  • 2lb Asparagus
  • 1/2 cup water
  • 2/3 cup of freshly grated Parmigino Reggio or parmesan cheese
  • 1/2 tablespoon kosher salt
  • 1/2 stick of butter (about 6-8 pads)


  1. Cook about 2 pounds of asparagus until almost tender using the Frank’s Microwave Method above and drain.
  2. Preheat oven to 425 degrees.
  3. In a large glass serving dish which is oven safe, lay trimmed cooked asparagus lengthwise in the dish, pointing each in alternating directions to the spears next to it.
  4. Sprinkle with about 1/2 Tbls coarse Kosher salt, then evenly spread with 2/3 cup of freshly grated Parmigino Reggio or parmesan cheese, and spread out pats of butter on to of the cheese (use ½ stick of butter cut into 6 or 8 thin pats).
  5. Bake in oven until the cheese turns lightly golden, about 12-14 minutes.

Asparagus with Parmesan and Fried Eggs

Take the above recipe for Asparagus with Parmesan and then gild the lily with fried eggs! The runny yolks of the eggs fried in butter mix with the asparagus and parmesan cheese to make an amazing treat.


  • 2lb Asparagus
  • 1/2 cup water
  • 2/3 cup of freshly grated Parmigino Reggio or parmesan cheese
  • 1/2 tablespoon kosher salt
  • 1/2 stick of butter (about 6-8 pads)
  • 8 eggs


  1. Cook the Asparagus using the "Asparagus in Butter and Parmesan Cheese" recipe.
  2. As Asparagus finishes baking fry 8 eggs in a 1/2 stick of Robert’s butter; this is best when the yolks are runny.
  3. Place 1/4 of the cooked asparagus on each serving plate, and then place 2 fried eggs on top of each serving of asparagus.
  4. Do not for get a nice grind of fresh black pepper over each egg.

This is a great Easter brunch item, or an anytime lunch or quick dinner dish with a salad of lightly dressed spring greens or mesculan mix.

Wine Pairings

  • Pinot Grigio, Torrontes, Sauvignon Blanc, or unoaked Chardonnay
  • Champagne

January 11 5:02 AM
i baste them with Olive oil and garlic first. In the midlde layer i put Ricotta cheese mixed with crushed garlic and chopped fresh spinach and top with zuchinni, then sauce, repeat and a final topping of Parmesan or your choice of cheese. Lettuce wraps with spicy thai ground pork with fried onions and garlic. i use red chilis, garlic, toasted sesame seeds and sesame oil to season the pork. Ground meat of your choice fried with cherry tomatoes cut in half and Zuchinni Salt and peper to taste topped with fresh chives and basil. Lions head soup basically ground pork mixed with green onions, an egg, sesame seed oil salt and pepper, rolled into meat balls, fry up half a head of Savoy cabbage in butter, and onions, and 2 cups of chicken broth and 2 cups of water, let come to a simmer put in the raw pork meatballs, let simmer covered for 30 mins or till pork meatball are fully cooked, we had ours topped with fresh cilantro, green onions and sesame oil. soya sauce would be good if u were feeling like a bit of a cheat For breakfasts we have been doing baked eggs in ham cups done in ramekins @ 350 degree oven topped with cheese of your choice and green onions, bake for 12 minutes, yolks are still runny at this point but whites are cooked. and different varations of this, have used bacon, salami, thuringer, added a ricotta creamy sauce on top etc this is just whats in my head from the last week
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