Consider cutting the asparagus into smaller, bite-sized pieces.
Do not overcook the asparagus, or it will become limp and mushy and lose its bright color.
Consider cutting the asparagus into smaller, bite-sized pieces.
1/3 cup (80 milliliters) olive oil ¼ cup (60 milliliters) fresh lemon juice 1 teaspoon sugar ½ teaspoon dry mustard powder ¼ teaspoon lemon zest
Avoid asparagus with discolored parts or bruises. Frozen asparagus can also be steamed, but the texture won’t be quite like steamed fresh asparagus.
If a recipe calls for 1 pound (450 grams) of asparagus, you will need 12 to 15 large spears, or 16 to 20 small spears. [12] X Research source
