Why does my asparagus turn out too chewy?
When I make asparagus, I cut off the ends and boil them in water for about 5 minutes. I discard the ends, and add the other half of the (uncooked) asparagus into the pan with the same water for 8-10 minutes (medium high heat). Afterwards, I place the asparagus on a baking sheet, top with cheese, and put it in the oven at 350 degrees until the cheese melts. My question is.. Why do my asparagus come out too chewy/soggy? Am I cooking them for too long? What would you suggest I do differently to get the right texture? Thanks!
Best Answer
I think you are over cooking them. Asparagus is a very delicate shoot, and it goes from nice and crispy to flat and soggy pretty quickly. Some people like it that way, but not me. I like mine hot, but still crisp.
The way I prepare asparagus with water is in a frying pan. Lay the asparagus out in the pan and just cover with cold water. Bring the water to a boil and immediately pull the asparagus out. It's ready to serve right then.
Sometimes I like to grill it, but that takes a little practice to get the timing just right and also not dropping them through the grill. :-\
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Quick Answer about "Why does my asparagus turn out too chewy?"
The most common mistake people make when prepping raw asparagus is doing it too far in advance. They'll turn wilty and unpleasantly chewy if chopped or peeled ahead of time. Either prep them right before assembling and eating—or store them in cold water. They'll keep in the water in the fridge for up to 24 hours.How do you fix chewy asparagus?
According to Currie, you should peel the tough ends of the asparagus stalk, leaving an inch or so of the thinner skin just underneath the leafy top, then cure them in a 50/50 mixture of salt and sugar for 10 minutes to eke out all the moisture.Does asparagus get tough if overcooked?
Asparagus can be cooked using several methods. Whatever method is used, it is important to not overcook the asparagus. Overcooking will deplete the flavor and the texture of the asparagus will become mushy. Cook it only to a crisp-tender.Why is my asparagus Woody?
"Asparagus loses moisture very quickly, the sugars within the spear begin to turn to starch, and the spear develops woody tissue if left at room temperature.Is asparagus supposed to be crunchy or soft?
Asparagus should be soft but crunchy, meaning that it's been boiled long enough to lose its crispiness while still retaining some of its chewiness. However, if you want your spears a bit more on the crispy side, try boiling them for only 3 minutes rather than 15.Why You Shouldn’t Snap the Ends Off Asparagus and Why You Should Overcook It | What's Eating Dan?
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Answer 2
I would agree that you are overcooking. I quite often make pasta with asparagus and a cheese sauce, and I cut the asparagus up so that the tips are about 1" long, getting shorter towads the opposite ("woody") end, as the smaller chunks decrease the cooking time for the tougher parts.
All I do is add them in with the boiling pasta water for 3-5 minutes, which seems to cook them enough while maintaining a nice crisp texture.
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