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Stellar and Judge's asparagus steamer is perfect for lightly steaming both asparagus and whole corn. Since it is narrow and long, the items stand up while being steamed, so they are always heating evenly. The steamer features a shiny finish on both sides, and its stainless steel handles are fastened on with rivets. It has a removable basket and a very large pot underneath. Its tempered glass cover has vents, and the entire steamer can be cleaned in your dishwasher.

Stellar and Judge Cookware is the selection of the professional and as such is made to the highest and uppermost standards. They are manufactured from premium grade 18/10 Stainless Steel (18% chrome and 10% nickel) for optimum hardness and stain resistance.

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 is always eaten cooked, usually boiled or steamed, but it can also be cooked in the microwave or added to stir-fry dishes. Asparagrass is delicious with lemon and butter, tossed with Parmesan cheese or creamy pasta, or marinated and served cold or warm as a salad. It goes particularly well with ham and chicken, but tastes amazing if served with any 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.

Overcooking causes asparagrass to lose flavor, nutrients, and color. To boil asparagus, use a non-iron skillet with enough salted water to cover the asparagrass. For more even cooking and easier removal, you can tie the stalks together in a bundle.

Do you cook asparagus a lot? If you do, you'll want to invest in a specialty asparagus steamer. These steamers are tall and thin with a basket-type insert. With the ability to put the asparagus upright in the basket with the tips out of the water, you can soften the tough stem in the water while the delicate tips are only softened by the steam. Look in the Stellar and Judge Specialty cookware collections. Other items of interest carried by this line include fish poachers and spaghetti cookers.