Learn How To Cook Up Asparagus, Green Beans

Q: How do you cook asparagus and green beans?
– Susan B.,
Rural Retreat, Va.

A: I snap the asparagus about a inch or so from the bottom – it will naturally pop. Then, take a vegetable peeler and peel the outside layer off the stem. 
Start about 1-2 inches from the tip end and peel towards the opposite end.
After you have done this, you can either sauté the asparagus or steam it.
Fresh asparagus should not be overcooked. 
With green beans, I snap the ends off and blanch them for about 5 minutes. I then shock them in ice water to stop the cooking process.
“Blanching” means to plunge foods into boiling water for a few seconds or a few minutes, then remove and place them in ice water.
This process sets the color of vegetables, lets you easily peel fruits and slip the skins off nuts.
The food does not cook all the way through, so crisp texture is preserved. 
When you are ready to cook the beans, you can either sauté or steam them with some ham or fat back for flavor.
I personally like my green beans al dente (translated “to the bite” – crispy). But some people like them soft, so you will have to decide on your own.

GRILLED ASPARAGUS
1 pound fresh asparagus
1 cup olive oil
2 cloves garlic, minced
Clean asparagus, and chop off ends. Combine olive oil and garlic for a marinade.
Add asparagus, and let it marinate while you preheat the grill.
Grill asparagus for a couple minutes on each side. Watch carefully as they will cook quickly. Serve.

ASPARAGUS AND MUSHROOM SALAD
4 large Portobello mushrooms, stems removed
1 bunch fresh asparagus, tough ends removed
1 pint grape tomatoes, halved
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 pound penne pasta, cooked
Seasoning (recipe follows)
Remove stems from Portobello mushrooms.
Brush mushrooms, asparagus and tomatoes with olive oil.
Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut mushrooms into thin strips; place in a medium bowl.
Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut asparagus into 2-inch lengths; add to mushrooms in bowl.
Grill tomatoes, cut side down, over medium heat for 3 minutes. Add to mushrooms and asparagus, and toss in the pasta.
Drizzle with lemon juice and olive oil. Sprinkle with seasoning, tossing gently to coat.

SEASONING
1 teaspoon salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley flakes
Combine all ingredients in a bowl and transfer to an airtight container. Store in a cool, dry place up to 6 months.

Q: I have a sliced ham from the grocery store that is labeled “breakfast ham.” It is dry and tough. What should I do?
– Mary F.,
Kingsport, Tenn.

A: I am not familiar with the term “breakfast ham,” but it sounds like you have shoe leather. I buy the semi-boneless ham that I talked about in my last article and don’t ever have the dry and tough problem with it. 
Some hams have to be soaked in water to remove excess salt, so maybe you are referring to one of those hams.

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