Asparagus Recipe in Creamy Mushroom Sauce (2024)

FAQs

What is the best way to cook and eat asparagus? ›

Asparagus is great quickly stir-fried or sautéed over high heat. You could sauté spears in butter or olive oil with delicious results, but throwing some chopped herbs or sliced chiles into the pan adds wonderful flavor. Both of these methods produce juicy asparagus that retains its crunch.

How do you thicken the cream of mushroom soup? If you feel the soup is too thin, then just before adding the cream, take 1 tbsp of corn starch and 1 tbsp of cold water and mix together, then pour into the soup. Stir until thickened. This will take a couple minutes to thicken.

Simply pan-fried until tender, and enjoy! How do you cook asparagus so it's not stringy? To prevent asparagus from being stringy, it's important to trim the tough woody parts off of the bottom of the asparagus spears and cook until perfectly tender. If it's overcooked, it can be stringy and soggy.

Soak in cold water for about 15 minutes, gently agitating every so often to loosen any sandy soil trapped in tips or "fins"; then lift asparagus from the water, leaving grit behind.

Bake the asparagus for 9 to 11 minutes (for thin stalks) or 15 to 20 minutes (for thicker stalks), just until it easily pierces with a fork. Sprinkle the asparagus with your toppings of choice. My favorite is lemon zest and juice, a sprinkle of Parmesan, and a pinch of red pepper flakes.

Does asparagus get softer the longer you cook it? Yes, it does. But you don't want to cook it too long or it will be soggy. That's fine when using in a soup, but not so much as a roasted side.

Here are some ways to thicken cream of mushroom soup without using flour: Cornstarch: Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until it forms a smooth paste. Add the mixture to the soup and stir well. Bring the soup to a simmer and cook for a few minutes until it thickens.

2 Answers. One of the simplest and most straight forward: dissolve some starch (cornstarch is common in the US; alternates include potato starch, arrowroot, or tapioca) in some water, into a smooth slurry. Add the slurry to your simmering sauce base, stirring, and let it cook for a minute or so.

Reduce and Simmer

One of the simplest ways to thicken your cream of mushroom soup is by reducing and simmering it. Start by cooking the soup uncovered over low heat, allowing the excess liquid to evaporate. This process concentrates the flavors and thickens the soup naturally.

Why is my asparagus tough after cooking? ›

Lignin is not softened by heat, so it remains fibrous and tough after cooking. To eliminate lignin, snap (don't cut) the end of each spear just before cooking. It will break right at the point where the stalk becomes tender. Do this just before cooking so you leave no time for asparagus to accumulate yet more lignin.

Fortunately, there's no wrong answer—it's all about personal preference. Thin asparagus is tender with a slightly crisp center; thick asparagus has a meatier center meaning more crunch and texture. Just make sure to select uniformly sized spears for even cooking.

You can shred or chop and put in salads. A healhty cooking method is to lightly steam; although, I have to be honest, this is not my favorite way to cook asparagus. I like to sautee with olive oil over low heat or to roast in the oven. Asparagus is a healthy choice, cook it the way you will enjoy eating it!

Fine grit can lurk in asparagus tips. To get rid of it, fill a bowl with cold water and soak the asparagus for a few minutes, then rinse off. That should rid the stems of any unpleasant sandiness.

You can eat all parts of asparagus. I usually break off the bottom. You don't have to but that part is a little woody. If you want, you can use the bottoms in soup where you can cook them longer and/or cut it up very small.