I've also been surprised by how fast asparagus heats up in the microwave. Is there a particular reason for this?
My understanding is that microwaves heat by transferring energy into the "polar" molecules (like those of water, oils) of a food. Is there something about asparagus that lends itself to this in a way that, say, peas/beans or certainly not potatoes, do not heat as fast?
Other reasons I could see this being the case:
- I coincidentally happen to add oil or some other additive to asparagus more often when microwaving, and this is the real cause of the difference
- There's no particular heat-transfer difference, but rather asparagus simply cooks faster given the same amount of heat generated
Does any one know the definitive answer(s) here?