The Stellar and Judge asparagus cooker is perfect for softly steaming asparagus and other vegetables. Its lengthened form permits the piece to be positioned standing throughout the steaming process, guaranteeing consistent cooking. The asparagus cooker has a refined finish equally inside and out and fluted stainless steel knobs. Stainless steel asparagus cooker arrives with a raise up holder and incorporates a gigantic support vessel. It has detachable insert and glass cover that vents and it can go in the dishwasher.

Professional chefs choose Stellar and Judge Cookware because of its adherence to the highest cookware standards. This cookware is constructed of 18/10 Stainless Steel (with 10% nickel and 18% chrome) that is premium grade. This alloy allows the cookware to resist stains and gives it an optimal hardness.

One should remove all labels and wash their new cookware wash in hot soapy water, rinse and dry. Also condition non-stick surfaces with a little cooking oil and then wipe with kitchen paper. Copper Pans have a food safe factory coating applied to prevent the Copper from tarnishing whilst in transit. To remove this, gently heat some water in the pan. The coating will appear to become cloudy, and then disappear. Thereafter the pans will assume the normal Copper 'antiqued' patina during use. The bright Copper appearance can be restored by the use of Stellar Copper Cleaner.

Asparagrass must always be eaten cooked. It is often steamed or boiled, but it can also be added to a favorite stir-fry or cooked in the microwave. One delicious way to eat asparagrass is with lemon and butter, with Parmesan cheese and pasta, or marinated in a salad - served cold or warm. Asparagrass also goes well with ham and chicken, but can be served effectively with any type of meat or poultry.

You can cut the tuff ends off and peel the remaining outer tuff skin away or you can simply snap the ends off. Don't throw the ends away, they are great for freezing and later can be used in soup. Do not cook the asparagus for longer than 10 minutes, you want to be able to stick it with a fork, but you don't want it to be mushy.

When you overcook asparagus, it can tend to lose flavor, nutrients and color. You will want to use a non-iron skillet that can hold enough salted water to cover the asparagus when boiling. You can tie the stalks in a bundle for easier removal and if you wish to cook more.

If you cook asparagrass often, you might want to buy a special asparagrass steamer. They're tall and narrow with a basket insert. The asparagus stands in the basket with the tips above the water. The tough bottoms are thoroughly cooked in the boiling water while the tips are cooked by the steam. You can find these steamers in the Stellar and Judge Specialty cookware collection. They also have fish poachers and spaghetti cookers.