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Fresh asparagus is a wonderfully versatile ingredient that can pep up everything from salads and soups to stir-fried dishes and sides. However, its season is woefully short, usually running from April through June. While it may not seem as exciting, canned asparagus, picked at optimum freshness, can be a quick, cheap, and flavorful way to enjoy some of the taste and health benefits of the vegetable.

Some ways of preparing canned asparagus, however, can leave it soggy and underwhelming. If you’ve ever been disappointed by the limp texture of microwaved canned asparagus, or found it mushy in casseroles and bakes, don’t worry. There are other ways to prepare the vegetable to make it much crispier and more delicious.

Removing the moisture from the canned asparagus is key for a crispy result. Whether you prefer to cook it on the stove, in the oven, or in an air fryer, it’s important to drain, rinse, and pat dry the spears before they hit the heat. That way, whether it’s sauteed or baked, it will remain firmer rather than soft or soggy.

Which cooking methods achieve the best results

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Given that canned asparagus has already undergone heat treatments during the canning process, it doesn’t need to be cooked from scratch. When seasoning the drained, dried asparagus, bear in mind that you may not need much salt, as canned asparagus can already be fairly salty, depending on the brand.

One of the simplest and quickest ways to crisp up canned asparagus is in a hot skillet. Sauteed quickly in a little butter or oil over medium heat, the asparagus becomes nicely crisp. Alternatively, try the grill or a stovetop grill for cooking canned asparagus with appetizing char marks; it only takes a couple of minutes on each side. Another easy way to prepare canned asparagus is to bake it in a single layer on a baking sheet in the oven at a high heat, which also intensifies the natural flavor of the vegetable by evaporating even more moisture.

Or try the air fryer for a fast result, which is arguably the best method for getting canned asparagus to the crispiest possible texture. It only takes a few minutes, depending on your air fryer, and there’s no need to turn the asparagus during cooking.

Read More: https://www.foodrepublic.com/1467…not-soggy/