Originally Posted by pacanis
mmmm, I've got to make that other corned beef I have into pastrami soon.
I steamed some asparagus last night this way... and now that you mention it, it is also how I steamed pastrami slices a while back... and it's how I steam crablegs if they are thawed... wet paper towels and a microwave. I saw it on an AB episode for cooking (heating) crab legs and last night I tried it on asparagus and I'll never dirty a bowl or steaming basket again if I'm steaming asparagus. Just sandwich it between two wet paper towels. I had skinny asparagus and not very much, 8-10 stalks or so, and they were perfect after 3 minutes on high. I'll be doing my green beans that way tonight.
Just in case you are interested. With a small four burner stove I need all the room I can get and this is... "TNT"
Thanks, Pac, for the suggestion. Sounds like a neat trick we could use to reduce the need to clean pots and steamer inserts; especially since we do not like to use our dish washing machine. But after buying some All Clad -
. We feel obliged to use the pricey stuff
. Are too retro to use a microwave
. Only make asparagus in, 1 to 2 pound batches, from late April to mid June when it's in season locally.
. We use the asparagus 'sweat', steaming water, and peeled raw tough bottom ends of long asparagus stalks to make a cream of asparagus soup that, to my taste, is almost better than the steamed asparagus itself.