Trim stem ends slightly and cook fresh asparagus for 5 -8 minutes in boiling water for a crisp and tender result.

This depends on the size and efficiency of the evaporator. A small evaporator (2 feet x 6 feet) may boil 25 gallons per hour and a large evaporator (6 feet x 18 feet) 380 gallons per hour.

Cut spears diagonally in 1/2 inch pieces, leaving tips whole. Stir-fry pieces in butter or hot oil, in a skillet or wok at medium high heat. Stir constantly until tender-crisp, 3 to 5 minutes.

Fresh Asparagus: Microwave fresh asparagus by placing one pound in a microwavable baking dish or serving bowl. If cooking whole spears, arrange with tips in center. Add about 1/4 cup water and cover tightly. Microwave at 100% power for 4 to 7 minutes for spears, 3 to 5 minutes for cuts and tips. Stir or turn halfway through cooking time. Frozen Asparagus: Microwave frozen asparagus in a covered microwavable baking dish with 2 tablespoons of water.

Wash and drain asparagus spears. Leave spears whole or cut into pieces. Boil 3 minutes. While hot, place into clean canning jars, leaving 1 inch head space. Add 1/2 teaspoon salt to pints, 1 teaspoon salt to quarts, if desired. Cover with boiling water. Adjust caps. Process in steam pressure canner 25 minutes for pints, 30 minutes for quarts, at 10 pounds of pressure (240° F). Keep canned asparagus on a shelf in as cool and dry a place as possible.

Three seasons pass before the asparagus plant can be harvested. In its first season of growth, a crown forms with six inches of root. In the second season, the crown grows into a fern. Asparagus can be harvested in its third year, and reaches its prime after 6-8 years, when it can yield as much as one to two tons per acre when grown commercially.

Although there are many experienced brewers who will differ with me on this point (many of whose opinions I regard very highly), I personally consider tapwater to be safe for brewing if it is safe for drinking. If your water is clear, odorless, and doesn't make you sick, then use it for brewing. IMO it's a waste of time to be boiling it unless you suspect it might not be OK. If you are on a city supply, then check with the city water department to be certain.

From the time the samples reach the lab, it will take a minimum of 24 hours to obtain results. If results come back negative, the order will be lifted. If any of the results come back positive, the boil order will be in effect for at least two more days.

To steam asparagus in an upright position, fasten the stalks into a bundle using a band of foil or string. Stand the stalks upright in the double boiler or percolator with the tips extending an inch or more above the boiling, salted water. (A glass cooking vessel works best.) Cover and cook until tender, 5 to 8 minutes.

When a boil order has been issued to your water system that means that either recent testing has shown the presence of organisms that could cause illness (e.g. fecal or E.coli bacteria) or technical/physical problems in the water system have significantly increased the possibility of bacterial contamination. Boiling water is the best way to ensure that it is free of illness-causing organisms. Bring water to a rolling boil for a minimum of 3-5 minutes.

Asparagus takes time and patience, but the rewards are well worth the effort. A soil test should be done to check that the soil is in the correct pH range and that it contains high levels of phosphorous. For best results make any soil pH adjustments before you plant. For more tips on how to start asparagus, visit our Guide to Asparagus Planting and Culturing Guide. You'll be all the wiser for it!

Asparagus does not have to be peeled but some people prefer it that way. Use a potato or vegetable peeler to peel the skin from the stalk, especially towards the base.

Keep fresh asparagus clean, cold and covered. Trim the stem ends about 1/4 inch and wash in warm water several times. Pat dry and place in moisture-proof wrapping. Refrigerate and use within 2 or 3 days for best quality. To maintain freshness, wrap a moist paper towel around the stem ends, or stand upright in two inches of cold water.

Wash thoroughly. Trim stems end slightly. Leave spears whole or cut in 2" lengths. Sort according to stalk thickness; small, medium and large. Blanch in boiling water for 1 to 2 minutes only. The blanching process may also be done in the microwave. To do this, place the asparagus in a microwavable dish. Add two tablespoons of water per pound. Cook at full power for 1 to 2 minutes, or until bright green and still crisp. After blanching, cool immediately in ice water.

Asparagus was first cultivated about 2500 years ago in Greece. The name is a Greek word, meaning stalk or shoot. The Greeks believed asparagus was a herbal medicine which, among other things, would cure toothaches and prevent bee stings. Second century Physician, Galen, described asparagus as "cleansing and healing". Claims for medicinal benefits of asparagus persist to this day. The Romans became great lovers of asparagus, and grew it in high-walled courtyards.

Getting your water to a rolling boil for just a minute is felt to be adequate. Doing it for longer will waste your fuel and cut down on the amount of water you have to drink.

Typical answer: about 10 minutes. Alternative answer is about 20 minutes. Those favoring the 10 minute cook time say that boiling longer causes loss of nutrients. Those who favor 20 minutes say they want to ensure that salmonella has been eliminated.

It varies due to several different factors. However, it takes approximately 3.5 minutes with the gas burner and the multi-fuel burner and 11 minutes with the spirit burner (during summertime).

If your baby is younger than 4 months, Health Canada recommends boiling the water for use in mixing formula for 2 minutes.

Only seconds after massaging Bexatrol™ First Defense on and around the infected area you will experience relief. It numbs the area, draws the boil out and kills the infection. Most people claim that Bexatrol™ First Defense draws their boil out within 24 to 48 hours.