Kitchen Logic

For stovetop asparagus, trim, season, then sauté or steam in 5–8 minutes until crisp-tender; thicker spears need 1–2 extra minutes.

A raw 1-cup serving of asparagus (134 g) has about 27 calories; a 5-spear cooked serving lands near 20–25 calories, depending on thickness.

Asparagus cooking time runs 2–12 minutes by method and thickness—sauté 2–3, steam 3–5, air fry 4–6, boil 6–8, roast 8–12.

Raw asparagus keeps 3–7 days in the refrigerator; cooked asparagus keeps 3–4 days when sealed and chilled promptly.

Roast asparagus at 200–220°C (400–425°F) for 10–15 minutes, adjusting for spear thickness, spacing, and rack position.

Arugula is a peppery brassica (Eruca sativa) used raw or lightly wilted in salads, pastas, and sandwiches.

Eating an artichoke means pulling a leaf, scraping the tender flesh, then finishing with the trimmed heart and stem.

To cook an artichoke, trim and steam whole for 25–45 minutes until leaves pull off easily and the heart is tender.

Arrowroot powder usage: make a cold slurry, whisk into hot liquid near the end, and simmer briefly for a clear, silky set.

No, jalapeño seed content doesn’t create the heat; the white membrane holds most capsaicin.