How should I cook canned asparagus spears?
I’ve only ever cooked fresh asparagus before. I don’t want it to end up all goopy. I was thinking frying them in a bit of butter would crisp ‘em up a bit. Any suggestions?
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All you need to do to canned asparagus is warm it and put on some butter.
I would recommend reading the directions on the can.
You should only need to warm it up, don’t overcook it.
Instead of frying them w/ a bit of butter try roasting them under the broiler and season. Canned asparagus tends to be mushy no matter what you do but broiling/roasting them has helped me in a pinch.
It won’t. They just get soggier. The best thing to do is simply heat them through and season. The only other thing I have ever tried was putting them in a an oven-proof dish and broiling with a little parmesan on top. It’s okay, but still won’t change the consistency much.
You can’t crisp them up. They’re just too mushy because of the canning process. I’ll lay them on top of a green bean casserole and bake the casserole like that. They get a little brown but not crisp.
I eat them straight out of the can!! Or I put them on a plate with a little ranch dressing on top. Anyway, if you are going to cook them, all you need to do is heat them up with butter and seasoning.
I don’t bother to heat them up. I drain them while still in the can. Then make a salad with them, adding a very tart salad dressing. For the salad you can use purple onion rings, chopped red tomatoes, and maybe a few capers. Add the tart dressing. Enjoy.