Microwaved asparagus: Difference between revisions
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[[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]] | [[Recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]] | ||
Use the steamer from [[Microwave steamed trout or salmon]] and instead put in fresh asparagus. | Use the steamer from [[Microwave steamed trout or salmon]] and instead put in fresh asparagus. | ||
| Line 6: | Line 6: | ||
== Ingredients == | == Ingredients == | ||
* Asparagus chopped to fit steamer. | * Asparagus chopped to fit steamer. | ||
* 30ml water or 15ml water and 15ml lemon juice | * 30ml water or 15ml water and 15ml lemon juice. | ||
== Directions == | == Directions == | ||
# Put water into kettle or onto plate. | # Put water into kettle or onto plate. | ||
# If using the kettle, put in separator | # If using the kettle, put in separator. | ||
# Lay the asparagus on the separator | # Lay the asparagus on the separator. | ||
# Microwave on high for 30-50 seconds depending on age of asparagus and number of "spears". | # Microwave on high for 30-50 seconds depending on age of asparagus and number of "spears". | ||
Serve with butter melted in the microwave or [[Hollandaise sauce]]. | Serve with butter melted in the microwave or [[Hollandaise sauce]]. | ||
[[recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]] | [[recipes | Other recipes]] | [[Recipes#Savory. | Savory sauces and side dishes]] | ||
Latest revision as of 07:21, 5 July 2025
Other recipes | Savory sauces and side dishes
Use the steamer from Microwave steamed trout or salmon and instead put in fresh asparagus.
Microwaved asparagus
Ingredients
- Asparagus chopped to fit steamer.
- 30ml water or 15ml water and 15ml lemon juice.
Directions
- Put water into kettle or onto plate.
- If using the kettle, put in separator.
- Lay the asparagus on the separator.
- Microwave on high for 30-50 seconds depending on age of asparagus and number of "spears".
Serve with butter melted in the microwave or Hollandaise sauce.
