Today, we know thatâs not the case, and that some water-soluble vitamins and nutrients are handled differently by the body than others. Just because most water-soluble vitamins are not stored by the body, you canât assume that it is safe or effective to take more than the safe upper limit.
1. Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus to pan; cook 3 minutes or until asparagus is crisp-tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.
Asparagus needs to be cooked quickly to a tender-crisp texture. To gauge doneness, poke a stalk with a knife and you should feel a little resistance. â¢ One cooking method is to stand the asparagus in three inches of boiling water, cover and cook for 8 minutes or until the tips are tender.This method cooks the thicker bottom stalk while steaming the more tender tips. Steaming should be reserved for only the youngest, most tender asparagus.o gauge doneness, poke a stalk with a knife and you should feel a little resistance. â¢ One cooking method is to stand the asparagus in three inches of boiling water, cover and cook for 8 minutes or until the tips are tender. This method cooks the thicker bottom stalk while steaming the more tender tips.