Results for: How to cook asparagus

20 search results for how to cook asparagus is presented below.

Are you looking for how to cook asparagus? The official links that we have supplied below are the simplest method to do so. All of our links are kept up to date at all times.

feelgoodfoodie.net

Full recipe. Full recipe. METHOD 2: STOVETOP. until tender. Shock in ice water if serving cold.

godairyfree.org

Instructions. Preheat your oven to 425ºF. Snap the woody ends off your asparagus and discard. Place the asparagus spears in a baking dish or on a parchment …

veganheaven.org

1 day ago · Instructions Cut the asparagus into pieces (about 1.5 inches long). Heat a pot of water on the stovetop and cook the asparagus for 4... Cut the cherry tomatoes into halves and the …

People also ask
More FAQs for how to cook asparagus
  • How to cook asparagus on the stove?

    Take a large skillet and heat 1 tbsp of olive oil. Once the olive oil heats up in the pan, add the asparagus and a pinch of salt. Cook until tender, typically 6-8 minutes for thick spears and 4-5 minutes for thin spears. My Flavor Tip: Add fresh chopped basil towards the end of cooking.

    Today, I am going to share 4 of the best ways when it comes to learning how to cook asparagus! We’ll going to go over how to cook asparagus in the oven, steamed on the stove, sautéed in a pan, and blanch. I’ll even share a few asparagus recipes to go along with each of the cooking methods.

    I think asparagus is one of those vegetables that you either really love or really dislike.

    Thankfully, I’m a huge asparagus fan! The moment I see those green little stalks pop up in the grocery store each spring, I become giddy with excitement. I barely make it home and I am shaving some raw asparagus for a nice spring salad.

    There are just so many things you can make with this vegetable!

    Health Benefits Of Eating Asparagus

    Before I jump into all the ways you can cook asparagus, I want to share a little bit of nutrition on this green vegetable.

    Asparagus is relatively low in calories and packed with nutritional goodness. It contains iron, zinc and vitamin K. Asparagus is high in folate, an important nutrient for all of us, but especially those planning on becoming pregnant or pregnant as it aids in brain and spine development. 

    In addition to being delicious, asparagus is also packed with a prebiotic fiber called inulin that may aid in the health of the gut and improve digestion. I’ve personally been focused a lot lately on gut health and challenging myself to increase both my overall intake of fiber and diversity of fiber.

    Since many of you share an interest in gut health, I created a 28-day recipe plan for the book Fiber Fueled and I’ve been trying to practice what I preach (which you can follow along on Instagram). I also just have to share that this book recently became a NYT best-seller, which is amazing! It makes my dietitian heart so happy to see so many people jumping on the fiber plan.

    Okay, back to asparagus.

    vegetable orzo salad with tomatoes and cooked asparagus

    Funny enough, whenever I bring up my love for asparagus, I get asked this question. Um, how do you cook it?

    When asparagus is cooked well, it’s fantastic and when it’s not, it’s mushy, smelly, and disgusting. Consider this your prime lesson on how to cook asparagus every which way: in the oven, steamed on the stove, in a pan, and blanched.

    How To Properly Clean And Prep Asparagus For Cooking

    Before you start cooking the asparagus, it’s important to clean and prep the asparagus. 

    Here’s how to do that:

    1. Add the asparagus spears to a bowl and colander.
    2. Run the veggies underneath some cold water to rinse. 
    3. Then, hold the spear at either end and slightly bend it. The ends will naturally snap off. You can also use a knife to cut off the woody ends of the asparagus.
    4. Once you’ve prepped the asparagus, make sure to dry them off before you start to cook them.

    how to cook asparagus on the stove

    How To Cook Asparagus In The Oven

    1. Heat oven to 425 F and follow the prep instructions listed above.
    2. Add the asparagus to a baking sheet.
    3. Drizzle with olive oil and season with salt.
    4. Using tongs or your hands, coat the spears and then arrange them into a single layer.
    5. Place the sheet into the oven and roast anywhere from 12-15 minutes or until lightly browned.
    6. Flip the asparagus halfway through to ensure even cooking.

    My Flavor Tip: Sprinkle the baked spears with shredded parmesan cheese (or nutritional yeast to keep it vegan).

    One dish I highly recommend making is this spring asparagus tart in the oven. This recipe calls for buttery puff pastry and this delicious homemade garlic spread that works perfectly with the roasted asparagus.

    how to cook asparagus in the oven

    How To Steam Asparagus On The Stove

    1. Using a shallow pan, fill with about 1 inch of water and 1-2 teaspoons of salt.
    2. Place the steamer insert over the pan and bring the water to a boil.
    3. Place the asparagus in a single layer into the steamer.
    4. Allow the spears to cook for up to 5 minutes with thicker spears and up to 3 minutes for thinner spears.

    My Flavor Tip: Season the steamed asparagus with your favorite herb seasoning and a drizzle of olive oil.

    This recipe for lemon tarragon asparagus uses the steaming method but with a flavorful twist! The spears are dressed with fresh lemon juice and tarragon and combined with the tang of minced garlic and dijon mustard. It’s scrumptious when served with grilled salmon.

    bowl of asparagus and mint to make a spring panzanella salad

    How To Cook Asparagus In A Pan

    1. After rinsing and trimming the asparagus, cut the spears into 2-inch sections.
    2. Take a large skillet and heat 1 tbsp of olive oil.
    3. Once the olive oil heats up in the pan, add the asparagus and a pinch of salt.
    4. Cook until tender, typically 6-8 minutes for thick spears and 4-5 minutes for thin spears.

    My Flavor Tip: Add fresh chopped basil towards the end of cooking. Then, sauté and add a squeeze of lemon juice on top before serving.

    One of my favorite brunch recipes uses this method of cooking asparagus in the pan to make vegan eggs benedict. The asparagus spears add a nice bite with the tofu “egg”, tomato slices, and homemade hollandaise sauce. It’s so delicious!

    how to cook asparagus in a pan with lemon

    How To Blanch Asparagus

    If you’ve ever wondered how to keep that beautiful bright green color, the secret is blanching! Blanched asparagus is fantastic in salads, frittatas, or any dish where you want to keep the vibrant green color.

    1. Prepare the asparagus by rinsing, trimming, and cutting into pieces or whole sections.
    2. Next, prepare an ice bath by placing a bunch of ice cubes and water in a large bowl and set aside.
    3. Bring a large pot of water to boil and then add the asparagus to the pot.
    4. Cook for about 1 minute.
    5. Transfer the asparagus to the ice bath with a slotted spoon.
    6. Once cooled, remove the asparagus and pat dry with a towel.

    My Flavor Tip: Blanching is a great way to preserve the green color and flavor of the asparagus. Serve chilled with your favorite dips, like this lemon feta dip, curry dipping sauce, or Instant Pot hummus!

    Shaved Asparagus Spring Salad

    More Asparagus Recipes To Try

    While the 4 cooking methods listed above are some of the most common ways to cook asparagus, there are still a few other ways to do so. Take a look at these recipes listed below to try to find new ways to eat asparagus:

    How To Store Asparagus

    Extend the life of your asparagus by placing the spears upright in a glass of 1-2 inches of water in the fridge. This helps keep the spears hydrated and will keep them fresh for up to one week in the fridge.

    When you’re ready to cook them, you need to remove the woody ends. To do this quickly, follow the instructions listed above on how to clean and prep the asparagus.

    how to cook roasted asparagus in the oven

    So, What’s The Best Way To Cook Asparagus?

    I honestly don’t know if there is a specific “best way” to cook asparagus, but I’m partial to either sautéed or roasted. Long time readers will know I’m a sucker for any vegetable that’s roasted.

    In fact, I will double any roasted asparagus batch that I make fully knowing that I’ll end up eating half of it before I place it on the table.

    Looking For More Recipe Ideas?

    If you are looking to dive deep into starting a healthier lifestyle, I just released a new 7-day email course on “The Ultimate Guide to Plant-Based Protein” with 40 new recipes- and it’s FREE!

    You’ll learn everything there is to know about plant-based protein options and how to incorporate them into your everyday recipes.

    I hope this post on how to cook asparagus was helpful and answered some of your questions. I’d love to know any comments, thoughts, or questions you may have about asparagus down below!  

    Print

    • Author: Alex Caspero
    • Prep Time: 5 minutes
    • Cook Time: 10 minutes
    • Total Time: 15 minutes
    • Yield: 4 servings 1x
    • Category: side dish
    • Method: oven, stove, pan
    • Cuisine: American
    • Diet: Vegan

    • Author: Alex Caspero
    • Prep Time: 5 minutes
    • Cook Time: 10 minutes
    • Total Time: 15 minutes
    • Yield: 4 servings 1x
    • Category: side dish
    • Method: oven, stove, pan
    • Cuisine: American
    • Diet: Vegan

    Scale

    Ingredients

    • 1 bunch asparagus, woody ends removed
    • olive oil, depending on method used
    • salt and pepper, depending on method used

    How to Cook Asparagus in the Oven

    1. Heat oven to 425F and rinse and trim the asparagus. Add the asparagus to a baking sheet. Drizzle with olive oil and season with salt. Using tongs or your hands coat the spears and then arrange into a single layer. Place the sheet into the oven and roast anywhere from 12-15 minutes or until lightly browned. Flip the asparagus halfway through to ensure even cooking.

    How to Cook Asparagus in a Pan

    1. Cut the spears into 2-inch sections. Take a large skillet and heat 1 Tbsp of olive oil. Once the olive oil slides like water in the pan, add the asparagus and a pinch of salt. Cook until tender, typically 6-8 minutes for thick spears and 4-5 minutes for thin spears.

    How to Blanch Asparagus

    1. Prepare the asparagus by rinsing, trimming, and cutting into pieces or whole sections. Next, prepare an ice bath by placing a bunch of ice cubes and water in a large bowl and set aside. Bring a large pot of water to boil then add asparagus to pot and cook for about 1 minute. Transfer the asparagus to the ice bath with a slotted spoon. Once cooled, remove the asparagus and pat dry with a towel.

    How to Cook Asparagus on the Stove

    1. Using a shallow pan, fill with about 1 inch of water and 1-2 teaspoons of salt. Place the steamer insert over the pan and bring the water to a boil. After rinsing and trimming the asparagus spears, place them in a single layer into the steamer. Allow the spears to cook for up to 5 minutes with thicker spears and up to 3 minutes for thinner spears.

    Tag @delishknowledge on Instagram and hashtag it #delishknowledge

    How To Cook Asparagus: 4 Different Ways
  • How do you cook asparagus in a frying pan?

    Heat olive and butter in a frying pan over a medium-high heat and then add the asparagus spears. Cover the pan and leave the spears to crisp for 3 minutes. Then remove the cover and turn the heat up high. Season the asparagus spears with salt and pepper and sear them in the pan for 3–5 minutes, regularly turning until well browned.

    We all love asparagus season but it can be a tricky vegetable to get right if you don’t know what you’re doing. But don’t worry – it doesn’t take much work to cook asparagus like a pro.

    Here we’ll show you 7 easy ways to cook the perfect asparagus, whether you want it healthy and crunchy or charred and crispy.

    Click here for our A to Z of fascinating asparagus facts.

    But before we get started, did you know you can also enjoy asparagus spears raw? They make a deliciously sweet and crunchy snack served with dips and are also great sliced up and scattered over salads.

    Anyway, back to the cooking. All the techniques outlined below use fairly standard, slim asparagus spears, and it largely makes no difference whether you’re using green or white asparagus. Of course, some asparagus spears are very thin and may not require quite as much cooking time, whereas others can be very chunky, and may require more. For some methods, note that thick asparagus spears may benefit from blanching first.

    Before starting, be sure to prep your asparagus spears properly by giving them a quick rinse and slicing off the fibrous ends. If you’re not sure where to cut, simply try bending each of them gently from the bottom of the spear and working your way up until it snaps off. For green asparagus, this is usually where the colour of the spear changes.

    Boiled asparagus

    The quickest and easiest way to cook asparagus is simply to boil it. Just salt some large water in a pot and bring it to boil. While you’re doing this, prepare an ice bath in a large bowl.

    Once the water is boiling, throw your asparagus spears in and cook until they turn bright green and tender. Depending on the width of the spears, this could take from 1 to 3 minutes. Particularly thick spears may take slightly longer.

    Once the asparagus is cooked, remove them from the hot water with tongs and dump them straight into the ice bath. This will stop them from continuing to cook and losing their bite.

    Steamed asparagus

    cook-asparagus-steamed

    Steaming can take a little longer than boiling but the asparagus spears will retain their nutrients much better, rather than losing them in the boiling water.

    Simply place your asparagus spears in your steamer basket and cover it (a transparent lid will make this process a lot easier). Set the heat to high and, once steam begins to form, leave for about 2 to 5 minutes depending on the width of the spears. As with boiling, they should be bright green and tender once done.

    Transferring the asparagus spears to an ice bath is again recommended, unless planning to eat them immediately.

    Roasted asparagus

    Preheat your oven to 400°F / 200ºC. Coat your asparagus spears with olive oil and season with salt and pepper and place on a baking tray. 

    Roast the asparagus in the oven for about 9–11 minutes, turning them halfway through. The spears will be done once tender and the tips have browned.

    Broiled asparagus

    Coat your asparagus spears with olive oil and season with salt and pepper. Fire up your broiler and place the asparagus spears underneath at a distance of about 6 inches / 15 cm from the flame.

    Broil the spears for about 8–10 minutes until tender and about to char. If using very thick asparagus spears, it’s advisable to blanche them prior to broiling. Otherwise you risk charring the outsides without cooking them in middle.

    Grilled (barbecued) asparagus

    cook-asparagus-grilled

    If it’s a nice day and you’d rather cook your asparagus outside, then good news: This method is very similar to the two above and just as easy. 

    Fire up your barbecue and then coat your asparagus with olive oil, salt, and pepper. They should only take about 5–8 minutes on the grill before tender and ready to eat. Of course, you can choose to char them a little longer if desired.

    As with broiling, you may want to blanche your spears in advance if they’re particularly thick.

    Sauteed asparagus

    cook-asparagus-sauteed

    Cut your asparagus spears into pieces about 2 inches / 5 cms long. Then heat a small amount of oil and butter in a pan. (You can also do this in a wok if you want to stir fry the asparagus.)

    Throw the asparagus pieces into the pan, being careful not to crowd it. Saute for 3–5 minutes depending on thickness, tossing in the pan occasionally to cook the pieces evenly. Then season with salt and pepper and serve.

    Pan-roasted asparagus

    cook-asparagus-roasted

    Heat olive and butter in a frying pan over a medium-high heat and then add the asparagus spears. Cover the pan and leave the spears to crisp for 3 minutes.

    Then remove the cover and turn the heat up high. Season the asparagus spears with salt and pepper and sear them in the pan for 3–5 minutes, regularly turning until well browned.

    Of course, these cooking methods are focused on cooking asparagus as a lone item. There are many other ways to cook this delectable vegetable as part of a grander meal. Click here for 7 great asparagus recipes.

    How to Cook Asparagus - 7 Easy Ways
  • How long do you boil asparagus?

    In a large pot filled with lightly salted boiling water, add 10 asparagus stalks and cook them for 3 minutes, until they are bright green. Remove the boiled asparagus from the pot and cool them immediately by running them under cold water or dropping them into a bowl filled with ice water — but don't leave them in there for a long time.

    Looking to up your veggie game in the kitchen? Now is the time to banish overcooked asparagus forever.

    The dean of one of America's top cooking schools shared his top tips with TODAY Food for how to cook asparagus perfectly every time.

    "First, it's very important to prep the asparagus by cutting off about one inch of the tough and fibrous white part at the bottom and then peeling just a little bit of the outer layer of the bottom," Brendan Walsh, dean of the School of Culinary Arts at The Culinary Institute of America, told TODAY.

    Related: Bored with the same old meals? These vegetables are bursting with spring color — and coming into season now.

    Then, head for the heat, whether it's on the stove, in the oven, on the grill or even ... in the microwave?

    According to Walsh, these are the absolute best ways to cook asparagus:

    How to cook asparagus perfectly

    1. How to blanch asparagus

    In a large sauce pan, add the asparagus and as little water as possible to just cover them. Cook over high heat for about 4 to 5 minutes, until the rapidly boiling water is reduced to about a tablespoon. Add some butter, salt, pepper and fresh thyme or dill.

    "The goal is to literally boil out the excess water and then use the small amount of remaining water to create a sauce," said Walsh. "This way all the nutrients from the asparagus water are in the sauce instead of down the sink."

    Asparagus with Prosciutto and Brown Butter by Enzo Febbraro

    2. How to boil asparagus

    In a large pot filled with lightly salted boiling water, add 10 asparagus stalks and cook them for 3 minutes, until they are bright green. Remove the boiled asparagus from the pot and cool them immediately by running them under cold water or dropping them into a bowl filled with ice water — but don't leave them in there for a long time. Pat dry and serve cold or at room temperature. The boiled asparagus can also be quickly grilled, sauteed or stir-fried.

    3. How to steam asparagus

    Place the asparagus flat in a bamboo steamer. For medium asparagus, steam for about 6½ to 7 minutes, until the vegetable becomes vibrantly colored. For thinner asparagus, steam for 4 to 5 minutes. Remove the asparagus from the steamer and serve them right away.

    If the plan is to serve the steamed asparagus later, shock them by placing in an ice bath so they cool quickly. Reheat them in a pan with some butter or oil and seasoning, like shallots and fresh dill.

    4. How to sauté asparagus

    Trim the asparagus so they will fit inside a large pan. Preheat the pan until it is very hot — this is key, said Walsh. Add the trimmed asparagus and 1/2 cup water, and cook for about 4½ to 5 minutes. You'll hear a little hiss when you add the water, and that's a good thing. The water will immediately come to a boil and will semi-steam and boil the asparagus in the same moment. When the water has almost evaporated, add a drizzle of extra-virgin olive oil and a little bit of salt and pepper — and some fresh herbs and shallots, if you're in the mood.

    Lidia Bastianich's Asparagus Frittata by Lidia Bastianich

    5. How to stir-fry asparagus

    In a large, very hot pan, add 1/2 tablespoon vegetable oil and very thin, whole asparagus stalks. Using very thin asparagus is key for this cooking method, said Walsh. Toss the asparagus six times to sear them evenly. Add 2 tablespoons of water and toss the veggies six more times until the water evaporates. Season with salt and pepper and serve right away.

    Related: Because getting through this winter definitely calls for a culinary celebration!

    6. How to cook asparagus in the oven

    Preheat the oven to 425 degrees. Toss the asparagus with olive oil and season with salt and pepper. Roast in the center of the oven for about 10 minutes, until the asparagus is tender and charred in spots.

    Quick-Roasted Asparagus with Pistachio Pesto by Ryan Scott

    7. How to grill asparagus

    For thin asparagus, preheat the grill to 550 degrees. For medium or thicker asparagus, preheat the grill to 425 degrees. Coat the asparagus with olive oil to keep them from sticking to the grill, and season with salt and pepper. For one pound of asparagus, use less than 1/2 teaspoon.

    Place the asparagus on the grill. For thin asparagus, cook for 3 minutes before turning, then for another 3 minutes. For medium or thicker asparagus, cook for 4 minutes before turning, then for another 4 minutes. Before serving, sprinkle them with extra-virgin olive oil or butter and fresh herbs and/or salt.

    Filet of Sole with Wild Rice and Asparagus by John Seymour

    8. How to microwave asparagus

    Cut the asparagus in pieces that will fit in a microwave-safe bowl. Place the asparagus in the bowl and add half an inch of water. Cover and cook for about 5 minutes.

    Now that that's covered, it's time to get cooking with more delicious recipes featuring asparagus!

    Valerie Bertinelli's Roasted Asparagus Pesto Dip by Valerie Bertinelli

    Asparagus is loaded with fiber, and vitamins A, C, E and K, and a handful of minerals, making it one of the healthiest vegetables. In other words, these slender stalks offer much more than versatility. The feta, cheddar cheeses and an abundance of herbs keep this delicious dip fresh and light tasting. The lemon-pepper panko adds a nice textural element.

    Asparagus Gruyere Tart by Alice Choi

    Fill up a thawed sheet of frozen puff pastry with asparagus and lots of delicious Gruyere cheese for this easy dish that's perfect for breakfast, brunch, lunch or dinner.

    Roasted Asparagus with Almonds by Gail Simmons

    This quick and easy recipe has hints of garlic and nuttiness, but lets the full, fresh flavor of the asparagus shine through.

    Giada's Grilled Melon Salad and Asparagus by Giada De Laurentiis

    This recipe screams that warm weather is here! It is fresh and colorful, making it just as pretty to look at as it is delicious to eat.

    Mini Asparagus and Cheddar Cheese Frittatas by Frances Largeman-Roth, RDN

    Make these mini asparagus and cheddar frittatas in advance and enjoy them all week long for on-the-go breakfasts.Related:

    It’s asparagus season! Here are 8 ways to cook it perfectly
  • How long do you cook asparagus in a steamer?

    Using a shallow pan, fill with about 1 inch of water and 1-2 teaspoons of salt. Place the steamer insert over the pan and bring the water to a boil. Place the asparagus in a single layer into the steamer. Allow the spears to cook for up to 5 minutes with thicker spears and up to 3 minutes for thinner spears.

    Today, I am going to share 4 of the best ways when it comes to learning how to cook asparagus! We’ll going to go over how to cook asparagus in the oven, steamed on the stove, sautéed in a pan, and blanch. I’ll even share a few asparagus recipes to go along with each of the cooking methods.

    I think asparagus is one of those vegetables that you either really love or really dislike.

    Thankfully, I’m a huge asparagus fan! The moment I see those green little stalks pop up in the grocery store each spring, I become giddy with excitement. I barely make it home and I am shaving some raw asparagus for a nice spring salad.

    There are just so many things you can make with this vegetable!

    Health Benefits Of Eating Asparagus

    Before I jump into all the ways you can cook asparagus, I want to share a little bit of nutrition on this green vegetable.

    Asparagus is relatively low in calories and packed with nutritional goodness. It contains iron, zinc and vitamin K. Asparagus is high in folate, an important nutrient for all of us, but especially those planning on becoming pregnant or pregnant as it aids in brain and spine development. 

    In addition to being delicious, asparagus is also packed with a prebiotic fiber called inulin that may aid in the health of the gut and improve digestion. I’ve personally been focused a lot lately on gut health and challenging myself to increase both my overall intake of fiber and diversity of fiber.

    Since many of you share an interest in gut health, I created a 28-day recipe plan for the book Fiber Fueled and I’ve been trying to practice what I preach (which you can follow along on Instagram). I also just have to share that this book recently became a NYT best-seller, which is amazing! It makes my dietitian heart so happy to see so many people jumping on the fiber plan.

    Okay, back to asparagus.

    vegetable orzo salad with tomatoes and cooked asparagus

    Funny enough, whenever I bring up my love for asparagus, I get asked this question. Um, how do you cook it?

    When asparagus is cooked well, it’s fantastic and when it’s not, it’s mushy, smelly, and disgusting. Consider this your prime lesson on how to cook asparagus every which way: in the oven, steamed on the stove, in a pan, and blanched.

    How To Properly Clean And Prep Asparagus For Cooking

    Before you start cooking the asparagus, it’s important to clean and prep the asparagus. 

    Here’s how to do that:

    1. Add the asparagus spears to a bowl and colander.
    2. Run the veggies underneath some cold water to rinse. 
    3. Then, hold the spear at either end and slightly bend it. The ends will naturally snap off. You can also use a knife to cut off the woody ends of the asparagus.
    4. Once you’ve prepped the asparagus, make sure to dry them off before you start to cook them.

    how to cook asparagus on the stove

    How To Cook Asparagus In The Oven

    1. Heat oven to 425 F and follow the prep instructions listed above.
    2. Add the asparagus to a baking sheet.
    3. Drizzle with olive oil and season with salt.
    4. Using tongs or your hands, coat the spears and then arrange them into a single layer.
    5. Place the sheet into the oven and roast anywhere from 12-15 minutes or until lightly browned.
    6. Flip the asparagus halfway through to ensure even cooking.

    My Flavor Tip: Sprinkle the baked spears with shredded parmesan cheese (or nutritional yeast to keep it vegan).

    One dish I highly recommend making is this spring asparagus tart in the oven. This recipe calls for buttery puff pastry and this delicious homemade garlic spread that works perfectly with the roasted asparagus.

    how to cook asparagus in the oven

    How To Steam Asparagus On The Stove

    1. Using a shallow pan, fill with about 1 inch of water and 1-2 teaspoons of salt.
    2. Place the steamer insert over the pan and bring the water to a boil.
    3. Place the asparagus in a single layer into the steamer.
    4. Allow the spears to cook for up to 5 minutes with thicker spears and up to 3 minutes for thinner spears.

    My Flavor Tip: Season the steamed asparagus with your favorite herb seasoning and a drizzle of olive oil.

    This recipe for lemon tarragon asparagus uses the steaming method but with a flavorful twist! The spears are dressed with fresh lemon juice and tarragon and combined with the tang of minced garlic and dijon mustard. It’s scrumptious when served with grilled salmon.

    bowl of asparagus and mint to make a spring panzanella salad

    How To Cook Asparagus In A Pan

    1. After rinsing and trimming the asparagus, cut the spears into 2-inch sections.
    2. Take a large skillet and heat 1 tbsp of olive oil.
    3. Once the olive oil heats up in the pan, add the asparagus and a pinch of salt.
    4. Cook until tender, typically 6-8 minutes for thick spears and 4-5 minutes for thin spears.

    My Flavor Tip: Add fresh chopped basil towards the end of cooking. Then, sauté and add a squeeze of lemon juice on top before serving.

    One of my favorite brunch recipes uses this method of cooking asparagus in the pan to make vegan eggs benedict. The asparagus spears add a nice bite with the tofu “egg”, tomato slices, and homemade hollandaise sauce. It’s so delicious!

    how to cook asparagus in a pan with lemon

    How To Blanch Asparagus

    If you’ve ever wondered how to keep that beautiful bright green color, the secret is blanching! Blanched asparagus is fantastic in salads, frittatas, or any dish where you want to keep the vibrant green color.

    1. Prepare the asparagus by rinsing, trimming, and cutting into pieces or whole sections.
    2. Next, prepare an ice bath by placing a bunch of ice cubes and water in a large bowl and set aside.
    3. Bring a large pot of water to boil and then add the asparagus to the pot.
    4. Cook for about 1 minute.
    5. Transfer the asparagus to the ice bath with a slotted spoon.
    6. Once cooled, remove the asparagus and pat dry with a towel.

    My Flavor Tip: Blanching is a great way to preserve the green color and flavor of the asparagus. Serve chilled with your favorite dips, like this lemon feta dip, curry dipping sauce, or Instant Pot hummus!

    Shaved Asparagus Spring Salad

    More Asparagus Recipes To Try

    While the 4 cooking methods listed above are some of the most common ways to cook asparagus, there are still a few other ways to do so. Take a look at these recipes listed below to try to find new ways to eat asparagus:

    How To Store Asparagus

    Extend the life of your asparagus by placing the spears upright in a glass of 1-2 inches of water in the fridge. This helps keep the spears hydrated and will keep them fresh for up to one week in the fridge.

    When you’re ready to cook them, you need to remove the woody ends. To do this quickly, follow the instructions listed above on how to clean and prep the asparagus.

    how to cook roasted asparagus in the oven

    So, What’s The Best Way To Cook Asparagus?

    I honestly don’t know if there is a specific “best way” to cook asparagus, but I’m partial to either sautéed or roasted. Long time readers will know I’m a sucker for any vegetable that’s roasted.

    In fact, I will double any roasted asparagus batch that I make fully knowing that I’ll end up eating half of it before I place it on the table.

    Looking For More Recipe Ideas?

    If you are looking to dive deep into starting a healthier lifestyle, I just released a new 7-day email course on “The Ultimate Guide to Plant-Based Protein” with 40 new recipes- and it’s FREE!

    You’ll learn everything there is to know about plant-based protein options and how to incorporate them into your everyday recipes.

    I hope this post on how to cook asparagus was helpful and answered some of your questions. I’d love to know any comments, thoughts, or questions you may have about asparagus down below!  

    Print

    • Author: Alex Caspero
    • Prep Time: 5 minutes
    • Cook Time: 10 minutes
    • Total Time: 15 minutes
    • Yield: 4 servings 1x
    • Category: side dish
    • Method: oven, stove, pan
    • Cuisine: American
    • Diet: Vegan

    • Author: Alex Caspero
    • Prep Time: 5 minutes
    • Cook Time: 10 minutes
    • Total Time: 15 minutes
    • Yield: 4 servings 1x
    • Category: side dish
    • Method: oven, stove, pan
    • Cuisine: American
    • Diet: Vegan

    Scale

    Ingredients

    • 1 bunch asparagus, woody ends removed
    • olive oil, depending on method used
    • salt and pepper, depending on method used

    How to Cook Asparagus in the Oven

    1. Heat oven to 425F and rinse and trim the asparagus. Add the asparagus to a baking sheet. Drizzle with olive oil and season with salt. Using tongs or your hands coat the spears and then arrange into a single layer. Place the sheet into the oven and roast anywhere from 12-15 minutes or until lightly browned. Flip the asparagus halfway through to ensure even cooking.

    How to Cook Asparagus in a Pan

    1. Cut the spears into 2-inch sections. Take a large skillet and heat 1 Tbsp of olive oil. Once the olive oil slides like water in the pan, add the asparagus and a pinch of salt. Cook until tender, typically 6-8 minutes for thick spears and 4-5 minutes for thin spears.

    How to Blanch Asparagus

    1. Prepare the asparagus by rinsing, trimming, and cutting into pieces or whole sections. Next, prepare an ice bath by placing a bunch of ice cubes and water in a large bowl and set aside. Bring a large pot of water to boil then add asparagus to pot and cook for about 1 minute. Transfer the asparagus to the ice bath with a slotted spoon. Once cooled, remove the asparagus and pat dry with a towel.

    How to Cook Asparagus on the Stove

    1. Using a shallow pan, fill with about 1 inch of water and 1-2 teaspoons of salt. Place the steamer insert over the pan and bring the water to a boil. After rinsing and trimming the asparagus spears, place them in a single layer into the steamer. Allow the spears to cook for up to 5 minutes with thicker spears and up to 3 minutes for thinner spears.

    Tag @delishknowledge on Instagram and hashtag it #delishknowledge

    How To Cook Asparagus: 4 Different Ways
cookingtom.com

How long does it take to bake asparagus 425? 10 Minutes should be enough time for this as well. I am not sure if I will be able to get away with using the whole recipe, though. If …

How to Cook Asparagus

Learn how to cook asparagus several ways, including on the stove, in the oven, or over a grill.

Fresh asparagus is so easy to cook, but it's even easier to get it wrong. Here are some of the best ways to cook asparagus so it turns out just right every time.

Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.

Fresh asparagus is quick and easy to cook, and makes any meal feel just a little more special. No wonder we love it when asparagus season hits and the price drops so we can eat all the asparagus we can hold. We'll show you six of the best ways to cook asparagus, complete with top tips and recipes to try.

Related: How to Buy Asparagus

For this method, asparagus is held in a basket to cook gently over steaming water. You can use an upright steam basket (like the one shown below) or a collapsible steam basket with feet that hold it the basket above the water in a pot or large saucepan. Steaming is good for cutting calories, as it requires little or no fat.

asparagus steamer with steamer basket and pot

Related: Try some of our favorite ways to enjoy fresh asparagus.

Asparagus is cooked very quickly in boiling water until it's fully or partially cooked. If you're not serving the asparagus immediately, plunge it into a pan of ice water to halt the cooking. This will also preserve the bright green color. Some recipes call for partially cooking — or blanching – the asparagus, icing it, then finishing the cooking later.

Read more: How to Blanch and Shock Vegetables

Blanch: Place trimmed asparagus in a skillet large enough to hold the asparagus and enough salted water to cover by about 1/2 inch. Cover and bring to a boil. Cook until just tender, testing frequently.

boiling asparagus in a skillet on a stovetop

Shock: Drain the cooked asparagus and place it in a large bowl or pan of ice water.

Blanched Asparagus in Ice Water Bath

Place asparagus in a microwave-safe dish with 2 tablespoons of water. Cover and microwave on high for about 3 minutes. Stir, and microwave for another 2 to 3 minutes until the spears are firm but tender. Drain and cool.

It's very easy to cook asparagus in the oven, and the blast of oven heat caramelizes the natural sugars in the asparagus and deepens the flavor.

Note that roasting could brown the spears, and they won't appear to be as plump as when they're steamed or blanched. Yet, the enhanced flavor is worth it.For this method, place the asparagus in a single layer on a shallow pan and cooked in the oven at high heat. This video for Oven-Roasted Asparagus shows you how it's done.

Roasted Asparagus Prosciutto and Egg

Pictured: Roasted Asparagus, Prosciutto, and Egg

Cooking asparagus on the grill is quick and easy, and adds a delicious smoky flavor to the finished dish. You can lay trimmed and seasoned asparagus spears directly across the grill grates, corral the spears in a grill basket, or grill them in a pan. Don't walk away, because they're ready in a flash.

fresh asparagus in a grill basket

The video for Grilled Asian Asparagus is all cued up for you:

Before you try any of the methods for cooking asparagus, you'll want to trim up the asparagus stalks. Trimming asparagus is a "snap." To remove and discard the tough woody ends of the stalks before cooking, you can just cut them off with a knife. But what's more fun is to use your hands to snap the stalks in two. They naturally snap at about the point where the woody part begins. Once you've snapped your asparagus, you can line them up and give the ends one last neat trim, if you'd like.

fresh asparagus with snapped stems prepped for cooking

Related: How to Buy and Store Asparagus

Some people like to peel asparagus before cooking, and some don't. Asparagus spears range in size from thicker than your thumb to thinner than a pencil, so if your asparagus is on the thicker side, you might want to peel the woody stalks with a vegetable peeler. Some cooks also like to trim off the tiny leaves on the stems. But unless they're very spiky, you can leave them on.

peeling fresh asparagus stems with a vegetable peeler

One of the most frequently asked questions is how long to cook asparagus. The answer depends on the size of your asparagus and your cooking method. Thin spears could take just a couple of minutes, especially if you're using a high-heat method of cooking, such as grilling, roasting, or pan-frying. Thicker spears will take longer to cook. Here's how to avoid overcooking your asparagus.

  • Allow plenty of extra spears for testing as you cook.
  • No matter which cooking method you choose, the residual heat will continue cooking the asparagus. Remove it from the stove/grill/oven when it's almost done to your taste.
  • If you're blanching and reheating asparagus, remove it from the boiling water when it's still a bit more crisp than you like. The reheating will finish cooking the spears.
grilled asparagus topped with grated Parmesan cheese on a blue plate

Try this recipe: Grilled Lemon Parmesan Asparagus

Get our entire collection of Asparagus Recipes.

How to Cook Asparagus 9 Ways: Roasting, Boiling, Grill and ...

29-03-2019 · How to Air-Fry Asparagus. To make our Air-Fryer Asparagus recipe, preheat your air fryer to 375°F. Coat the asparagus in a mixture of mayonnaise, olive oil, lemon …

29-03-2019

When spring rolls around, there’s nothing better than spears of fresh asparagus to accompany a weekend brunch or weeknight dinner. And with dozens of asparagus recipes that call for different cooking methods, it’s worth learning how to cook asparagus using various techniques.

From oven and stovetop methods to grilling to Instant Pot cooking, this guide will help you master multiple ways to cook asparagus.

How to Cook Asparagus in the Oven

Oiled asparagus on a baking sheet ready to make roasted asparagus.Cavan Images/Getty Images

Whether you’re roasting or broiling, cooking asparagus in the oven is one of the most popular methods.

How to Roast Asparagus

This Roasted Asparagus recipe serves 12 people. To make it, preheat the oven to 400°F and arrange the asparagus on a baking sheet. Toss with olive oil, salt and pepper, and roast uncovered for 12 to 15 minutes until crisp-tender.

For more ideas, try these other roasted asparagus recipes.

How to Broil Asparagus

This Balsamic Broiled Asparagus recipe is quick to make and serves four people. To start, coat the asparagus in olive oil, balsamic vinegar, salt and pepper. Then arrange it in a single layer on a baking sheet and place it about 4 inches under the broiler. Broil for 8 to 10 minutes or until tender.

How to Cook Asparagus on the Stove

A person holding a pile of asparagus over a boiling pot of water.fermate/Getty Images

From blanching and boiling to sauteeing and steaming, there are many ways to cook asparagus on the stove.

How to Blanch Asparagus

To blanch asparagus, briefly boil it before transferring it to an ice bath to stop the cooking process. You’ll want to blanch asparagus before freezing it or pickling it. (Here’s how to make pickled asparagus.)

Some recipes, like this Asparagus with Horseradish Dip, call for blanching as the main cooking method.

How to Boil Asparagus

To make boiled asparagus, start by bringing a saucepan of water to a boil. Next, add the asparagus and boil for 8 minutes or until it’s tender. Drain in a colander and do not rinse.

Editor’s tip: Be careful not to overcook the asparagus when you’re boiling it—otherwise it’ll turn into a mushy mess!

How to Saute Asparagus

This Sauteed Asparagus with Mushrooms recipe only takes 15 minutes to make and serves four people. In a large skillet, heat olive oil over medium-high heat. Add the asparagus (and mushrooms, if you’d like) and cook for about 10 to 12 minutes or until tender.

How to Steam Asparagus

You can steam asparagus in a frying pan or skillet, like in this Garlic Parmesan Asparagus recipe. Simply fill a large skillet with about 1/2 inch of water and bring it to a boil. Add the asparagus, and cover and cook it for 3 to 5 minutes until it reaches your ideal tenderness. Then drain, season and serve!

Spears of asparagus on a charcoal grill.Jeff Giniewicz/Getty Images

Between grilling, air-frying and cooking in an Instant Pot, some of the best ways to cook asparagus use appliances other than your oven and stove.

How to Grill Asparagus

This Grilled Asparagus recipe takes 20 minutes to make and serves four. Slathered with barbecue sauce, it’s the perfect side for a summer cookout.

Start by boiling the asparagus in a large skillet for 4 to 6 minutes. Then grill the spears uncovered over medium heat for 2 minutes, turning them once. Slather on barbecue sauce and grill for 2 additional minutes.

For another grilled asparagus recipe, try Bacon-Wrapped Asparagus.

How to Air-Fry Asparagus

To make our Air-Fryer Asparagus recipe, preheat your air fryer to 375°F. Coat the asparagus in a mixture of mayonnaise, olive oil, lemon zest, minced garlic, salt and pepper. Arrange the asparagus in a single layer on a greased tray in the air-fryer basket and cook for about 4 to 6 minutes or until lightly browned.

Editor’s tip: Cooking asparagus in an air fryer is very similar to roasting or broiling it. If you’re looking for something more deep-fried, try our Fried Asparagus recipe.

How to Cook Asparagus in an Instant Pot

Cooking asparagus in an Instant Pot is a way of steaming it. Arrange the asparagus on the steaming rack of your Instant Pot and add 1 cup of water. Close and seal the lid, and set the time to zero minutes on high pressure. By the time the pressure builds, your asparagus will be perfectly steamed.

(Learn more about how to cook asparagus in an Instant Pot.)

Tips for Cooking Asparagus

Washed asparagus in a metal collander.Edalin/Getty Images

These asparagus tips come from our culinary experts in the Taste of Home Test Kitchen.

How to Choose Asparagus

April and May are peak months for picking up asparagus at the grocery store or farmers market. Look for firm, straight spears with closed tips and crisp stalks. You’re likely accustomed to green asparagus, but look for white asparagus, too!

Rinse the stalks well in cold water. Snap off the ends as far down as they will easily break when you gently bend them, or cut off the tough white portion. If you’re working with large stalks, use a vegetable peeler to gently peel the tough area of the stalk from the end to just below the tip. If the tips are large, scrape off some scales with a knife.

For more tips, follow our step-by-step guide to how to prepare asparagus.

How to Store Asparagus

It’s best to use asparagus within a few days of purchasing it. To store it for a bit longer, place bundled stalks upright in a cup filled with 1 inch of water (like flowers in a vase) and refrigerate. Or, wrap the cut ends in moist paper towels, then cover with plastic wrap and refrigerate.

How to Freeze Asparagus

Stock up on asparagus in the spring, when it’s plentiful and inexpensive. Then, freeze it to use throughout the fall and winter.

To freeze asparagus, blanch it first. Next, let it cool and store it covered with water in containers in the freezer. Once you thaw it, it’ll taste fresh-picked.

Recipes to Add Asparagus To

The methods listed above are great when it comes to cooking asparagus on its own for a side dish. But there are more ways to use asparagus—you can also incorporate it into dishes like salads, pastas and stir-fries.

We love this Fontina Asparagus Tart, Radish Asparagus Salad and Feta Asparagus Frittata. For something creamy, try these asparagus soup recipes!

More Asparagus Recipes to Love

Sausage And Asparagus Pasta With Cajun Cream Sauce Exps Tohescodr20 242483 E03 17 1b 13
I needed to use up some ingredients in my refrigerator, so I threw together this dish with a cajun cream sauce. It's delicious and everyone loves it. —Angela Lively, Conroe, Texas
Rosemary Salmon And Veggies Exps Tohas20 245937 F04 14 2b Home 2
My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. —Elizabeth Bramkamp, Gig Harbor, Washington
Creamy Asparagus Chowder Exps Ssmz21 2699 B10 14 10b 4
Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan
Savory Waffles with Asparagus, Gruyere and OnionTaste of Home
I took one of our family’s favorite puff pastry recipes, which uses a similar mix of ingredients, and translated it to savory waffles. It’s a change of pace from sweeter fare. Served with a ham steak and fried eggs, it makes a fabulous meal. Feel free to add maple syrup or a spicy glaze. —Leslie Ponce, Miami, Florida
Veggie Nicoise Salad Exps Lsbz18 133577 C01 19 5b 13
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Creamy Pasta Primavera Exps Sdjj19 44217 C02 05 2b Rms 11
When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon
Sheet Pan Chipotle Lime Shrimp Bake Exps Thfm18 206523 D09 14 13b 7
I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It’s all about what's available for a decent price. —Colleen Delawder, Herndon, Virginia
Roasted Asparagus Risotto Exps Thca19 48871 E02 26 2b 9
This recipe's wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. They'll be ready to stir into the risotto by the time the rice is done. —Deonna Mazur, Buffalo, New York
Green Salad with Shrimp and Wine VinaigretteTaste of Home
This veggie and seafood salad is light and versatile—you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina
Portobello And Chickpea Sheet Pan Supper Exps Toham20 233622 E11 06 2b 4
This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. —Elisabeth Larsen, Pleasant Grove, Utah
Exps21651 Hr143571c09 16 6b 4
When people try this dish, they ask for the recipe, just as I did when I first tasted it when visiting a friend's home. Tossed in a delicious lemon sauce, this simple skillet dish is sure to satisfy on the busiest of nights. It's a great way to use leftover turkey. —May Evans, Corinth, Kentucky
Shrimp Pasta PrimaveraTaste of Home
They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! —Shari Neff, Takoma Park, Maryland
Tangy Asparagus SoupTaste of Home
A dollop of creme fraiche makes this pretty soup an ideal starter for an elegant spring dinner party. A cheese crisp on the side is the perfect finishing touch. —Jamie Concannon, Plymouth, California
Farmers Market PastaTaste of Home
When we moved into our house, little did we know that we had a wild asparagus patch. For decades, that little patch has given us plenty of asparagus. This recipe can be used almost any time of year, with almost any assortment of vegetables the season has to offer. By cooking without butter or oil, you can cut fat and calories, but the flavors are still there. —Wendy Ball, Battle Creek, Michigan
Asparagus N Shrimp With Angel Hair Exps Cf219 27517 B12 12 1b 12
We’ve all heard that the way to a man’s heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It’s easy on the budget and turns out perfectly for two. —Shari Neff, Takoma Park, Maryland
Exps129221 Th153341d11 18 3b 11
While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. —Peter Halferty, Corpus Christi, Texas
Turkey Club RouladesTaste of Home
Weeknights turn elegant when these short-prep roulades with familiar ingredients are on the menu. Not a fan of turkey? Substitute lightly pounded chicken breasts. —Taste of Home Test Kitchen
Exps182497 Th153340c09 25 8b 5
Everyone asks me for this baked monterey chicken. Roasting the veggies brings out their sweetness. They're delicious with fettuccine, rice or mashed potatoes. —Gloria Bradley, Naperville, Illinois
Asparagus Beef Lo MeinTaste of Home
This springtime beef lo mein recipe is as easy as it gets. Ramen noodles make it extra fun. —Dottie Wanat, Modesto, California
Lemony Vegetables And Pasta Exps Miopbz17 36590 C10 13 4b 2
My refreshing pasta dish comes together in 30 minutes. Its simplicity and flavor combinations are typical of authentic Italian cuisine. Buon appetito! —Erin Mylroie, Santa Clara, Utah
Exps145808 Sd153320c12 05 1b 5
I invented this chicken and veggie dish to use up extra mushrooms and asparagus. My husband suggested I write it down because it's a keeper. —Rebekah Beyer, Sabetha, Kansas
Exps167094 Th2847295b03 06 2b 5
A zesty pizza that’s especially nice with spring asparagus but lovely all year round when you add mozzarella and bacon. — Dahlia Abrams, Detroit, Michigan
Asparagus Tofu Stir Fry Exps Hrbz17 34063 C08 30 2b 3
With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. Check out our guide if you’re new to tofu. —Phyllis Smith, Chimacum, Washington
Salmon Vegetable Salad with Pesto VinaigretteTaste of Home
A bounty of vegetables keeps this salad light on calories, while salmon makes it hearty enough for a meal. It's become a springtime staple at our house. —Frances Pietsch, Flower Mound, Texas
Asparagus Ham Dinner Exps Tham17 14208 B11 08 5b 5
I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. —Rhonda Zavodny, David City, Nebraska
Exps24562 Lr153742d09 11 5b 3
Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. —Barbara Schindler, Napoleon, Ohio
Ham And Asparagus Casserole Exps2911 Comd2447924d11 01 2bc Rms 1
With hard-cooked eggs and asparagus, this family-favorite casserole is perfect for all occasions. But it's especially nice for springtime brunches. —Donetta Brunner, Savanna, Illinois
Tortellini With Asparagus Lemon Exps165025 Sd143205a01 29 4b Rms 2
This is a terrific warm-weather dish, loaded with fresh flavors. I make mine meatless, but some sliced grilled chicken on top would be awesome, too. —Crystal Schlueter, Northglenn, Colorado
Baked Cod Piccata With Asparagus Exps161227 Th2379807b10 31 5bc Rms 2
It takes longer for the oven to preheat than it does to prepare this delicious, good-for-you dish. While it’s baking, I throw together a quick salad. —Barbara Lento, Houston, Pennsylvania
Turkey Asparagus Stir Fry Exps Thjj17 8389 B02 07 4b 8
Twenty minutes is all you'll need to make this quick stir-fry. Lean turkey, asparagus and mushrooms make it super nutritious, too. —Darlene Kennedy, Galion, Ohio
Chicken Sausage & Gnocchi SkilletTaste of Home
I had a bunch of fresh veggies and combined them with sausage, gnocchi and goat cheese when I needed a quick dinner. Mix and match your own ingredients for unique results. —Dahlia Abrams, Detroit, Michigan
Asparagus Shrimp LinguineTaste of Home
My family really enjoys asparagus and shrimp. We often have this on busy weeknights because its healthy and cooks quickly. —Ehnes Wannetta, Eagle Bend, Minnesota
Pesto Chicken Asparagus Exps111571 Th2379797d11 14 7b Rms 2
With only five ingredients I can put a beautiful meal on the table for family or guests in very little time. I use store-bought pesto, which makes preparation quick and easy. This is a one-skillet dish, and it's also the only way I can get my 3-year-old son to eat asparagus. —Brooke Icenhour, Easley, South Carolina
Ham It Up Primavera Exps33131 Th1999636b02 09 1bc Rms 3
I adapted this recipe from a cookbook my husband and I received when we got married. We love all the veggies, especially the fresh asparagus.—Angelia Holland, Plano, Texas
Grilled Pineapple Pork & VegetablesTaste of Home
Celebrate spring with a tasty grilled dinner. The pork takes just an hour to marinate, so you'll enjoy a little hands-free time with this carefree meal. —Taste of Home Test Kitchen
Bow Ties with Sausage & AsparagusTaste of Home
We love asparagus, so I look for ways to go green. This pasta dish comes together fast on hectic nights and makes wonderful leftovers. —Carol Suto, Liverpool, New York
Dilled Chicken and AsparagusTaste of Home
If a delicious chicken and rice entrée is what you're craving, look no further than this mild herb-flavored rice dish with tender asparagus. —Mary Ann Marino, West Pittsburgh, Pennsylvania
Exps68925 Hc153382c05 21 1b 4
The great thing about frittatas is that I can make them with whatever I have available in my garden and in the pantry. This version uses spring produce to its advantage. Roasting really intensifies the natural sweetness of the asparagus and onion, and the earthiness of the potatoes. —Trisha Kruse, Eagle, Idaho
Mediterranean Shrimp 'n' PastaTaste of Home
Sun-dried tomatoes and curry take center stage in this pasta dish. This is one of my husband's favorites for special occasions. — Shirley Kunde, Rhinelander, Wisconsin
Pasta with AsparagusTaste of Home
Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. —Jean Fisher, Redlands, California

Originally Published: March 25, 2021

Here’s How to Actually Cook Asparagus That Tastes Amazing ...

16-04-2022 · 13 hours ago · On a baking sheet, toss the trimmed spears with enough olive oil to coat, and season with salt, pepper, and garlic powder to taste. Then roast the asparagus in the oven at 425 degrees F for 20 to ...

16-04-2022

First you saw those beautiful, bright green asparagus spears at the market, and absolutely had to buy them because… SPRING! Now, you're frantically Googling how to cook asparagus because they turned out soggy and weird the last time you tried to make them. What went wrong, you wonder? What cooking method should you try this time? And how can you make asparagus that actually tastes amazing?

First of all, rest assured: You absolutely made the right move snatching up fresh asparagus while it’s in season—this is one of those seasonal veggie treasures that really shines when the weather gets warmer. "While asparagus is available year-round, it's best bought in season in the springtime," Alexis deBoschnek, a Catskills-based cooking pro and author of To the Last Bite, tells SELF. During asparagus season, you’re more likely to find stalks that are more fresh, flavorful, and tender, as opposed to tough and woody.

Something else to know about the bounty of asparagus you just brought home: Your body will thank you for it. While you're probably buying asparagus mostly because you’re trying to cook up some bomb-tasting in-season veggies, there are also other notable asparagus benefits worth briefly touching on—like the fact that it’s, like, extremely good for you.

Along with micronutrients like vitamins A, C, and K, one cup of raw asparagus contains nearly three grams of fiber, according to the U.S. Department of Agriculture. It’s packed with a kind of fiber called prebiotics—naturally occurring fibers that help promote the growth of good bacteria in your gut and are linked to good digestive health, according to the Academy of Nutrition and Dietetics.

OK, but enough talk about asparagus nutrition! It's time to get into the nuts and bolts of how to cook asparagus so you can make the most of your haul. Here are all the asparagus cooking tips you need to make the most of this veg—and make it official that spring has sprung in the most delicious way, baby.

How do you pick the best asparagus?

It helps when cooking asparagus to bring home the freshest asparagus in the first place, of course, so look for stalks whose tips are tightly packed and not at all soft or wet. These are good indicators of freshness, deBoschnek says—so you'll not only get the best flavor and texture, you'll also get a longer shelf life before you need to cook it.

By the way, as for whether to select a bundle of thinner or thicker spears, there are a lot of opinions out there—and it’s largely a matter of preference. Slimmer asparagus stalks have a more delicate texture and quicker cooking time, while thicker stalks take longer to cook and have a meatier, heartier texture (and medium-thick spears are somewhere in the middle). You might also find that it depends on the dish you’re making. “The medium is my favorite when I want it to be the star of the show,” Kristina Ramos, chief chef educator at the New York sustainability nonprofit Chefs for Impact, tells SELF. Meanwhile, “A thicker asparagus cut into smaller rounds is great for a salad or pasta-type dish,” Ramos explains, “and thinner spears are great as a side dish or on its own.”

Do you refrigerate asparagus?

Asparagus is perishable, so unless you plan on eating it ASAP after bringing it home, you definitely want to refrigerate it. "After a few days, it can get soft and have an unpleasant odor," Karishma Pradhan, a recipe developer, cooking instructor, and founder of the Home Cooking Collective based in Cambridge, Massachusetts, tells SELF.

How to Cook Asparagus

Leftover cooked asparagus will last a couple days in the fridge although, like broccoli, it can get a little smelly when reheated! You may want to store asparagus …

By Betty Crocker Kitchens

Created January 10, 2017

Hazelnut Parmesan Asparagus

This spring veggie sensation is perfect in everything from appetizers to soups. Here’s how to select it, store it and make it for just about any meal.

What's In This Article

Along with peas, radishes and leeks, asparagus is a favorite spring veggie. While it’s in season from March to June, it’s available year-round—making it an easy-to-prepare, go-to veggie that you can serve with just about everything!

Asparagus is a unique plant that sprouts edible shoots, or stems, that develop feathery “leaves” on top of each shoot. It’s harvested while young, before the buds open and the shoots take on a “woody” texture and flavor. The use of asparagus shoots dates back to Egyptian and Roman times, when asparagus was cultivated for its flavor and for medicinal use. (It’s widely known as a diuretic.)

Asparagus is usually green, but white asparagus—which results from protecting the plant from photosynthesis while the shoots are growing—is common in many parts of Europe. White asparagus is sweeter and more tender than green, and is frequently used in German, French and Dutch dishes.

The high nutritional content and low calorie count of asparagus (about 40 calories per 1-cup serving), make it a great choice for just about any meal. In each 1-cup serving, you’ll find your complete daily recommended intake of vitamin K, as well as a healthy dose of minerals like folate, copper and selenium. Asparagus has also been lauded for its antioxidant and digestive support benefits.

how-to-cook-asparagus_01

Many people opt to buy asparagus fresh, but it’s also available canned, frozen or even pickled. If you’re using it fresh, look for straight, firm spears that have almost light purple tips. While some people prefer thinner stalks, the thickness of the stalk doesn’t usually affect flavor. You may select thin or thick spears based on what you’re making—for example, if you’re baking asparagus into a casserole that will bake for a long time, you may want to select thicker stalks so they don’t dry out and shrivel up in the oven.

Avoid stalks that are shriveled or that have dry, extremely hard or white ends, as this is a telltale sign that the veggie will be tough and dry. Fresh asparagus will keep in the fridge for about 3 to 4 days. One method to keep it fresh is to put the stalk upright in a large glass containing an inch or two of cold water, and loosely cover the stalks with a plastic produce bag. A bunch should serve 2-4 people, depending on whether it’s used as an entrée or side dish.

Throw asparagus out if it gets shriveled, smells fishy or if the feathery top of the stalks seems slimy. Leftover cooked asparagus will last a couple days in the fridge although, like broccoli, it can get a little smelly when reheated! You may want to store asparagus separate from other leftovers for that reason.

how-to-cook-asparagus_02
how-to-cook-asparagus_03
Gluten-Free Shaved Asparagus Salad
Ready to learn how to cook more vegetables? Betty can teach you how to bake a potato, how to cook spaghetti squash and more.
How to Cook Asparagus to Perfection Every Time

09-11-2018 · How to cook asparagus. Asparagus is a very versatile veggie that can be blanched, steamed, boiled, and grilled, but roasting the veggie in the oven is a foolproof way to achieve a perfect side dish with minimal effort every time. Here's how to do it: After you've cut the stems properly, preheat the oven to 400 degrees Fahrenheit. On a large sheet pan, toss the asparagus with olive oil, and ...

09-11-2018

Roasted asparagus is one of our go-to side dishes because besides being super versatile and delicious, the veggie is also a wonderful source of vitamins A, C, and E, plus potassium, protein, and fiber. Whether you're pairing the spears with a piece of fish for dinner or noshing on them on their own, we've found out how to cook asparagus perfectly every time. Next time you grab a bunch at the supermarket, heed Chef de Cuisine at Fairway Market Vincent Olivieri's tips below.

First, find out how to pick asparagus

"Always choose firm asparagus. As it ages, it wilts, and you want to make sure that the asparagus is firm and vibrant, whether it be green, purple, or white," Olivieri says. "Green asparagus should have a vibrant green color, so if you see it's browning, it's probably old. Same with purple asparagus, except when purple ages, you start to see more hints of green coming through. Lastly, white asparagus should be very white. The way white asparagus is grown is by depriving it of light. Asparagus crops are tarped and harvested at night to ensure that there is no direct sunlight on it to trigger photosynthesis [which prevents the production of the green pigment chlorophyll]. If you notice that your white asparagus is starting to turn a greenish-yellow, it's probably because it's been out on display for too long."

Now that you know how to pick the perfect bunch, let's move on to how to prep asparagus.

How to properly cut the stems

Cutting asparagus stems
Shutterstock

No one wants to spend time chewing on tough, stringy stems—which is why it's essential to chop them off. "From the crown down, asparagus starts to become more fibrous," Olivieri says. "Usually, a bunch has two sets of rubber bands on it. What you should do is roll the bottom rubber band upwards about an inch to where you start to see the color change. Keep the rubber band on and cut slightly above the band so that the stems stay bunched and they're easier to discard. Another way to check where to cut is by gently bending the stalk: it will snap where you want to cut it," Olivieri says, adding that, "When dealing with white asparagus, make sure to peel the fibrous skin below the crown, as it is pretty much inedible and indigestible."

How to cook asparagus

Asparagus is a very versatile veggie that can be blanched, steamed, boiled, and grilled, but roasting the veggie in the oven is a foolproof way to achieve a perfect side dish with minimal effort every time. Here's how to do it:

  1. After you've cut the stems properly, preheat the oven to 400 degrees Fahrenheit.
  2. On a large sheet pan, toss the asparagus with olive oil, and season it with salt and pepper. The spears can be arranged close to each other, but avoid any overlapping.
  3. Roast until tender (about 15 minutes).
    Pro tip from Chef Olivieri: Like any green vegetable, the longer you cook it, the more the color will fade to a dull ugly green. Minimizing the exposure to heat will ensure a crisper texture and a vibrant green color when cooked.
  4. Asparagus pairs well with lemon, Parmesan cheese, and even crispy fried shallots. Feel free to add on top before serving!

Creative ways to spice up your asparagus dish

Asparagus with cheese and lemon and pine nuts
Shutterstock

"Asparagus loves lemon, loves Parmigiano Reggiano, and coincidently loves all other vegetables that are harvested during spring," Olivieri says. "Whether it be peas, artichokes, carrots, or spring onion, asparagus always acts as a great co-star when combined in a spring vegetable medley."

While you can definitely jazz up a stir-fry with this springtime superfood, you can also eat it raw! "Being one of the first vegetables to pop out of my garden in the spring, it is always exciting to snap it and eat it right there on the spot and daydream about my future summer harvest," Olivieri says. "You can use a potato peeler to create asparagus ribbons, which you could toss with fresh lemon juice, extra virgin olive oil, and a bit of Parmigiano to make a quick and easy spring salad." Talk about an easy and delish way to get your day's fiber in!

How to Cook Asparagus

Asparagus season is fleeting, with April as the peak time to get it on the table. Learn how to cook it on the grill, in the oven, or on the stovetop with this simple guide (we even included a few good recipes to try). One of the surest signs of spring is seeing fat, healthy bunches of asparagus ...

Asparagus season is fleeting, with April as the peak time to get it on the table. Learn how to cook it on the grill, in the oven, or on the stovetop with this simple guide (we even included a few good recipes to try).

Pictured recipe: Grilled Asparagus

One of the surest signs of spring is seeing fat, healthy bunches of asparagus showing up in your local market. This distinctive, earthy vegetable is fantastic in everything from omelets to stir-fries and salads, so take advantage of the spring bounty. Here's everything you need to know about how to buy asparagus, how to store it, and how to cook the choicest in-season stalks once you get it home.

Learn more: 5 Powerful Health Benefits of Asparagus

Cook more: Healthy Asparagus Recipes 

Although size isn't necessarily an indication of quality (thicker asparagus just means it's more mature), you don't want droopy, spindly stalks. Look for bright green or violet-tinged spears with compact tips, firm stems and bottoms that aren't woody. A ripe stalk of asparagus will actually squeak when squeezed.

1. Snip off those rubber bands as soon as you get home (although convenient for transport and display, rubber bands pinch and bruise the stems). Then trim the stalk bottoms.

Asparagus-on-a-cutting-board-2

2. Place them in a tall glass or vase filled with an inch of water so the stalks are standing up.

Asparagus-rehydrated-in-a-glass

3. Refrigerate for up to three days.

Steamed, sautéed, grilled or even shaved and served raw, asparagus is conducive to just about any preparation. It's really a matter of preference.

Maybe it's a weekday and you just want to go super simple (yet satisfying) to get asparagus on the plate. For this, you want to sauté it.

1. Chop your asparagus–it will cook faster and absorb more flavor.

2. Next, sauté some garlic, crushed red pepper and anchovy paste in a glug of olive oil over medium heat. Add asparagus pieces and cook for 5 minutes.

Sauteed-Asparagus-in-a-pan-whole

Voilà! The crisp-tender stalks are just a little bit spicy, a little bit salty-and a lot umami.

Try These: Healthy Spring Recipes

1. To boil asparagus, do as the French do and peel the lower halves of the stalks.

2. Liberally salt a pot of water, and drop your trimmed and manicured spears into the boiling cauldron. You want your asparagus to remain slightly firm, so cook it for only 2 to 3 minutes.

3. Then immediately dress with lemon juice, olive oil, and some flaky salt.

Peeled-and-cooked-asparagus

Alternatively, you can remove the cooked asparagus from the pot and shock it in a bowl of ice water.

The blanched stalks can be arranged on a crudité platter or wrapped in a spring roll with smoked salmon, shredded carrot and a handful of fresh herbs.

Cooking asparagus for a bit longer, whether on the grill or in the oven, helps develop and enrich its flavor. You might lose some of the attractive crunch and snap of quickly sautéed or blanched asparagus, but you'll be rewarded with some added smoky depth.

1. Start by trimming any woody stalk bottoms.

Asparagus-on-a-cutting-board

2. Douse the asparagus in olive oil and sprinkle with kosher salt and pepper. Place the spears on a sheet pan and roast at 425°F until just tender, about 20 minutes.

Roasted-Asparagus-in-a-pan

1. To grill asparagus, preheat the grill to medium. Place the asparagus on an oiled grill rack and grill.

2. Using tongs, turn the asparagus once or twice until tender and charred in spots.

Grilled-Asparagus-with-Grill-Marks

Related: Spring Foods to Help You Shed Your Winter Weight

Pictured recipe: Roasted Garlic & Asparagus Salad

Asparagus, like other green vegetables, is high in antioxidants, including vitamins C and E. It's also an excellent source of vitamin K, which helps prevent blood clotting and promotes bone health.

Low in calories, but high in nutrients, just a half cup of cooked asparagus provides 20 calories, 2 grams of fiber and 2 grams of protein.

Asparagus was first grown in Greece more than 2,500 years ago, and was also cultivated and savored by the ancient Romans and Egyptians. It's now grown throughout many temperate regions of the world.

While most vegetables are annuals, asparagus is one of the few perennials (meaning they come back year after year), along with sunchokes, rhubarb and artichokes. Like most vegetables, asparagus was initially found growing in the wild, and wild varieties pop up in many areas come spring.

And while green asparagus is the most common sight in stores, you'll also see purple asparagus and the most prized white asparagus. These milder, sweeter stalks, which have inspired whole festivals in parts of Europe, are grown underground to ward off light-and hence chlorophyll production.

Try These: Healthy Asparagus Side Dish Recipes

Photographer: Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Heather Chadduck Hillegas

© Copyright EatingWell. All rights reserved. Printed from https://www.eatingwell.com

this link is to an external site that may or may not meet accessibility guidelines.

How to Cook Asparagus on the Stovetop, Grill, or Oven

24-05-2022 · To sauté whole asparagus spears, add a glug of oil (1 to 2 tablespoons) to a large skillet set over medium-high heat. Add the prepped asparagus and a big pinch of salt, and toss …

24-05-2022

To roast asparagus, grab a baking sheet (line it with parchment for easier cleanup), and set your oven to 400°-450°F. Toss prepped spears with a bit of olive oil, sea salt, and black pepper if desired, and pop into the oven for 8 to 18 minutes, depending on the thickness of the stalks, until easily pierced with a knife. Dress it up from there. We love this rendition of Roasted Asparagus With Garlic. Roasted asparagus also marries brilliantly with Parmesan cheese and balsamic vinegar.

A parchment lined baking sheet with Roasted Garlic Asparagus.

Get This Recipe

How to broil asparagus

Similar to roasting but even more of a time-saver, broiling asparagus is a great technique to keep in your back pocket, with a short prep time and an even shorter cook time. Heat your broiler on high and arrange asparagus in a single layer in a broiler-safe pan or sheet pan. Toss with a bit of oil and salt and cook for 5 to 8 minutes total time until charred in spots and crisp-tender.

Eat it just like that as a side dish, or dress it up with a citrusy bagna cauda with fresh lemon juice, lemon zest, anchovy, and crunchy almond topping a la this charred asparagus dish.

Image may contain Plant Vegetable Asparagus Food Animal Seafood Sea Life and Lobster

Get This Recipe

How to grill asparagus

Mark Bittman’s easy method for grilling asparagus has a basic hook: a little olive oil, some sea salt, and high heat for a short time achieves both char and tenderness. The spears get a little crispy with ample smoke and heat from the grill. Stick with thick spears for this method; smaller stems will overcook almost before they hit the fire. To keep the spears from rolling around too much, line them up prior to cooking and thread them onto a couple of skewers.

To grill, brush the asparagus with oil. Grill, turning the spears once or twice, just until the thick part of the stalks can be pierced with a knife, 10 minutes or more, depending on thickness. Season with salt as soon as they come off the grill. A squeeze of lemon is the perfect accompaniment. Or get fancy by adding some grilled spring onions with a punchy lemon dressing into the mix.

Image may contain Plant Asparagus Food and Vegetable

Get This Recipe

How to sauté asparagus

Not only is sautéing a delicious way to cook asparagus, it's fast, too. And it's certainly convenient when you have no other reason to crank up your oven (we see you, summer cooks).

To sauté whole asparagus spears, add a glug of oil (1 to 2 tablespoons) to a large skillet set over medium-high heat. Add the prepped asparagus and a big pinch of salt, and toss to make sure everything is coated. Allow the stalks time to take on some color, shaking the pan occasionally for about 5 minutes.

We love this method for a dish of blistered asparagus doused in a chile-lime-honey sauce and topped with crunchy peanuts. If simplicity is your thing, try this lemony asparagus number which can be on your table in as little as 5 minutes.

Blistered asparagus on a plate.

Get This Recipe

How to steam asparagus

Steaming is a quick, easy, and mostly hands-off technique that renders perfectly cooked veg, ready to soak up whatever dressing you have in store for it—if you have a steamer basket, that is. 

aheadofthyme.com

Combine all ingredients in a large bowl and toss to combine and coat the asparagus evenly. Transfer to air fryer basket. Turn air fryer on to 350 F and cook for 6 minutes, until asparagus is cooked through. clock. clock icon.

How To Cook Asparagus in the Oven

We’ve been eating asparagus every which way — sautéed, blanched, even raw. But one of our favorite easy ways to prepare asparagus is to roast it in the oven. …

We independently select these products—if you buy from one of our links, we may earn a commission.

We can’t get enough of asparagus this time of year. Did you know that asparagus grows 6 to 10 inches a day during peak growing season?

We’ve been eating asparagus every which way — sautéed, blanched, even raw. But one of our favorite easy ways to prepare asparagus is to roast it in the oven. This is so easy; here’s how to do it.

One of the benefits to roasting asparagus, as opposed to cooking it on the stove, is that this method is very hands-off. You can slide a tray of asparagus into the oven then go about your cooking business.

It also gives you a lot of control. Maybe you like your asparagus well done, tender and getting a little crisped-up on the ends. Or maybe you like your asparagus barely-cooked. It’s easy to get exactly the texture you want without accidentally overdoing it, as I often do when blanching it.

Last but not least, this is a great way to prepare asparagus for a crowd!

Comments
  • alcohol-free
  • egg-free
  • paleo
  • kidney-friendly
  • peanut-free
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • red-meat-free
  • dairy-free
  • fish-free
  • vegetarian
  • shellfish-free
  • vegan
  • sugar-conscious
  • soy-free
  • wheat-free
Per serving, based on 4 servings. (% daily value)
  • Calories 36
  • Fat 1.7 g (2.6%)
  • Saturated 0.3 g (1.3%)
  • Carbs 4.4 g (1.5%)
  • Fiber 2.4 g (9.5%)
  • Sugars 2.1 g
  • Protein 2.5 g (5.0%)
  • Sodium 266.0 mg (11.1%)
  • 1 pound
  • Salt and freshly-ground black pepper

  1. Snap off the dry ends of the asparagus. Heat the oven to 425°F. Snap off the woody ends of the asparagus and discard.

  2. Drizzle with olive oil. Spread the asparagus in a single layer on a baking sheet and drizzle lightly with olive oil. Toss the asparagus to evenly coat with oil.

  3. Sprinkle with salt and pepper. Sprinkle generously with salt and pepper.

  4. Roast for 15 to 20 minutes. Roast on the top rack of the oven. The roasting time will depend on your tastes; you can roast until the asparagus are just barely cooked through or, as here, quite well roasted and getting a little crispy on the ends. It's up to you!

Serving tip: Roasted asparagus is wonderful served with a poached or hard-boiled egg on top.

Faith Durand

Editor-in-Chief

SaveCommentsJump to Recipe
Oven-Roasted Asparagus Recipe

Best way I've cooked asparagus yet! I coated the asparagus with everything but the parmesan cheese. Then when I put it on a foil lined cookie sheet, I sprinkled the …

07/16/2010

I make this all the time, and it's unbelievably good! I use this recipe exactly, except I've never tried it with garlic. I'm going to try it next time! Also, instead of tossing the asparagus with the parmesan, I toss with all the other ingredients and lay in a single layer, then sprinkle the parmesan all over the top. I bake mine at 350 degrees for 10-12 minutes, depending on the thickness of the asparagus. Oh, and a hint: if you line the baking sheet with aluminum foil, there's hardly any clean up!

02/15/2011

I prepared the asparagus exactly as the recipe indicated, including all the optional ingredients. It was delicious, but very salty. I recommend reducing the salt to 1/2 tsp or 1/4 tsp.

07/12/2010

I make asparagus this way all the time! Didn't know it could taste so good! Do add the garlic though...I don't use the lemon juice. 400 degrees for 10 minutes works in my oven.

03/22/2011

Best way I've cooked asparagus yet! I coated the asparagus with everything but the parmesan cheese. Then when I put it on a foil lined cookie sheet, I sprinkled the cheese. When it cooked the cheese got crispy and gave it a kind of deep fried texture. It was great, and easy and will make it this way everytime.

06/17/2011

Optional Parmesan, garlic, and lemon juice - a definite yes to all three! This is excellent and turned out perfectly.

09/30/2010

Nice recipe, however I prefer my asparagus to be a little crisper. 12 minutes was too long for the thick stalks I had... 8 minutes would be about right at 425.

10/11/2010

A tasty, easy-to-prepare asparagus recipe. Like other reviewers I would say 12 minutes is altogether too long for thin stalks. Six to eight minutes works for me. I added all the optional ingredients, except the lemon juice, halved the salt and oil (there was lots) and served with Salmon with Brown Sugar Glaze (also from this site). Thanks for the recipe.

11/01/2011

Be sure to follow the footnote tip to remove tough part of stem by snapping the asparagus in two. The fresher it is, the better this works, so I do this as soon as I get home from the store (also makes weeknight cooking quicker & easier when I am ready to make). I also like to line the baking sheet with aluminum foil for easy clean up. Instead of tossing with olive oil I spray with cooking spray after the asparagus is spread in an even layer on the sheet. I promise it tastes just as good. Then I sprinkle with coarse salt & fine pepper (sprinkle from up high to more evenly distribute the seasonings).

09/14/2012

I used fresh long green beans instead of asparagus, because the asparagus was out of season. delicious!

01/04/2012

I used half the salt and still it was way to salty. otherwise it was good.

1 of 340 Oven-Roasted Asparagus
Emmy Cruzado
2 of 340 Oven-Roasted Asparagus
Sherry Giampino
3 of 340 Oven-Roasted Asparagus
Michelle Wright
4 of 340 Oven-Roasted Asparagus
Galway Girl
5 of 340 Oven-Roasted Asparagus
Pat
6 of 340 Oven-Roasted Asparagus
Catherine Clem
7 of 340 Oven-Roasted Asparagus
Jennifer McMahan Edelen
8 of 340 Oven-Roasted Asparagus
rachelle
9 of 340 Oven-Roasted Asparagus
annielrn
10 of 340 Oven-Roasted Asparagus
Cheryl Allumi
11 of 340 Oven-Roasted Asparagus
ryanmjones56
12 of 340 Oven-Roasted Asparagus
Josephine
13 of 340 Oven-Roasted Asparagus
1KaylaD
14 of 340 Oven-Roasted Asparagus
Willie Stewart
15 of 340 Oven-Roasted Asparagus
Kim Palmer
16 of 340 Oven-Roasted Asparagus
Tiffany Jakse Mussman
17 of 340 Oven-Roasted Asparagus
Alyssa Crombag
18 of 340 Oven-Roasted Asparagus
Nay Nay
19 of 340 Oven-Roasted Asparagus
CookingDiva
20 of 340 Oven-Roasted Asparagus
Nikoleta
How to Cook Asparagus - 7 Easy Ways

Once the asparagus is cooked, remove them from the hot water with tongs and dump them straight into the ice bath. This will stop them from continuing to cook and losing their bite. Steamed asparagus. Steaming can take a little longer than boiling but the asparagus spears will retain their nutrients much better, rather than losing them in the boiling water. Simply place your asparagus spears …

We all love asparagus season but it can be a tricky vegetable to get right if you don’t know what you’re doing. But don’t worry – it doesn’t take much work to cook asparagus like a pro.

Here we’ll show you 7 easy ways to cook the perfect asparagus, whether you want it healthy and crunchy or charred and crispy.

Click here for our A to Z of fascinating asparagus facts.

But before we get started, did you know you can also enjoy asparagus spears raw? They make a deliciously sweet and crunchy snack served with dips and are also great sliced up and scattered over salads.

Anyway, back to the cooking. All the techniques outlined below use fairly standard, slim asparagus spears, and it largely makes no difference whether you’re using green or white asparagus. Of course, some asparagus spears are very thin and may not require quite as much cooking time, whereas others can be very chunky, and may require more. For some methods, note that thick asparagus spears may benefit from blanching first.

Before starting, be sure to prep your asparagus spears properly by giving them a quick rinse and slicing off the fibrous ends. If you’re not sure where to cut, simply try bending each of them gently from the bottom of the spear and working your way up until it snaps off. For green asparagus, this is usually where the colour of the spear changes.

Boiled asparagus

The quickest and easiest way to cook asparagus is simply to boil it. Just salt some large water in a pot and bring it to boil. While you’re doing this, prepare an ice bath in a large bowl.

Once the water is boiling, throw your asparagus spears in and cook until they turn bright green and tender. Depending on the width of the spears, this could take from 1 to 3 minutes. Particularly thick spears may take slightly longer.

Once the asparagus is cooked, remove them from the hot water with tongs and dump them straight into the ice bath. This will stop them from continuing to cook and losing their bite.

Steamed asparagus

cook-asparagus-steamed

Steaming can take a little longer than boiling but the asparagus spears will retain their nutrients much better, rather than losing them in the boiling water.

Simply place your asparagus spears in your steamer basket and cover it (a transparent lid will make this process a lot easier). Set the heat to high and, once steam begins to form, leave for about 2 to 5 minutes depending on the width of the spears. As with boiling, they should be bright green and tender once done.

Transferring the asparagus spears to an ice bath is again recommended, unless planning to eat them immediately.

Roasted asparagus

Preheat your oven to 400°F / 200ºC. Coat your asparagus spears with olive oil and season with salt and pepper and place on a baking tray. 

Roast the asparagus in the oven for about 9–11 minutes, turning them halfway through. The spears will be done once tender and the tips have browned.

Broiled asparagus

Coat your asparagus spears with olive oil and season with salt and pepper. Fire up your broiler and place the asparagus spears underneath at a distance of about 6 inches / 15 cm from the flame.

Broil the spears for about 8–10 minutes until tender and about to char. If using very thick asparagus spears, it’s advisable to blanche them prior to broiling. Otherwise you risk charring the outsides without cooking them in middle.

Grilled (barbecued) asparagus

cook-asparagus-grilled

If it’s a nice day and you’d rather cook your asparagus outside, then good news: This method is very similar to the two above and just as easy. 

Fire up your barbecue and then coat your asparagus with olive oil, salt, and pepper. They should only take about 5–8 minutes on the grill before tender and ready to eat. Of course, you can choose to char them a little longer if desired.

As with broiling, you may want to blanche your spears in advance if they’re particularly thick.

Sauteed asparagus

cook-asparagus-sauteed

Cut your asparagus spears into pieces about 2 inches / 5 cms long. Then heat a small amount of oil and butter in a pan. (You can also do this in a wok if you want to stir fry the asparagus.)

Throw the asparagus pieces into the pan, being careful not to crowd it. Saute for 3–5 minutes depending on thickness, tossing in the pan occasionally to cook the pieces evenly. Then season with salt and pepper and serve.

Pan-roasted asparagus

cook-asparagus-roasted

Heat olive and butter in a frying pan over a medium-high heat and then add the asparagus spears. Cover the pan and leave the spears to crisp for 3 minutes.

Then remove the cover and turn the heat up high. Season the asparagus spears with salt and pepper and sear them in the pan for 3–5 minutes, regularly turning until well browned.

Of course, these cooking methods are focused on cooking asparagus as a lone item. There are many other ways to cook this delectable vegetable as part of a grander meal. Click here for 7 great asparagus recipes.

How to Cook Asparagus - Easy Recipes to Grill, Roast ...

15-10-2021 · Asparagus is a versatile spring vegetable that can be cooked however your heart desires. But it's also perfect when cooked on its own, with just a little salt and …

15-10-2021

While asparagus is luckily usually found year round in grocery stores, like most produce it still has a peak season. You'll find the best asparagus during spring. Asparagus season usually starts around late February and goes clear until June, but the peak is in April. Here, we give you a primer on the myriad ways to cook it to its utmost potential! 

Asparagus is a versatile spring vegetable that can be cooked however your heart desires. But it's also perfect when cooked on its own, with just a little salt and pepper. Which method you decide to choose depends on your mood and circumstance. 

First, trim them. There are two methods for trimming asparagus. 1. You can simply snap off the woody ends wherever they naturally break. This is super easy, but there is some waste. 2. Peel the woody outer bits with a vegetable peeler. Not only will they look beautiful, but you'll be saving some of the asparagus you would otherwise be throwing away!

If you're lazy AF, you should roast it. It's a no prep situation and in the end, the asparagus will be perfectly tender and charred (which is always a good thing). We <3 roasted asparagus, whether it comes in the form of caprese asparagus or dreamy roasted asparagus carbonara.

If you're in a hurry, sauté it. All you need is a hot skillet EVOO salt pepper. Just stir 'em around occasionally and in 5 to 7 minutes they'll be tender in delicious! We like using this method in our ridiculously good lemon, asparagus & chicken pasta.

Trying to eat healthy? Blanch it. It takes 3 minutes and doesn't require any oil or butter. Plus, the stalks will be the prettiest shade of bright green.  We use this method in our cream of aspargaus soup and it makes the puree the most beautiful color.

If it's nice out, grill it. Grilled asparagus is one of life's greatest snacks. Make our caesar grilled asparagus and never look back.

Gadget Guru? Air Fry those stalks! Air frying combines the convenience of roasting with the speed of sautéing. It takes only 7 minutes in the air fryer to make asparagus crispy and delicious.

Regardless of which route you go, make sure to CUT OFF THE WOODY ENDS FIRSTThe bottom tips of asparagus are extremely tough, so you want to remove where the asparagus starts to turn white, usually about the bottom inch. Refer to tip #1 for methods. 😉

Need some inspiration? Check out our 67 Ways To Cook With Asparagus. 

Made this yet? Let us know how it went in the comments below! 

Advertisement - Continue Reading Below

Yields: 6 servings

Prep Time: 0 hours 5 mins

Total Time: 0 hours 20 mins

1

Freshly ground black pepper

Lemon wedges, for serving (optional)

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Roasted Asparagus

  1. Preheat oven to 400º. On a large baking sheet, toss asparagus with olive oil and season generously with salt and pepper.
  2. Roast until tender and slightly charred, 25 minutes.

Sautéed Asparagus

  1. In a large skillet over medium heat, heat a thin layer of olive oil. Add asparagus and cook until tender, 7 minutes. Season with salt and pepper and a squeeze of lemon.

Blanched Asparagus

  1. Bring a large pot of salted water to a boil then add chopped asparagus and cook until tender, 3 minutes. 
  2. Immediately add to a large bowl of ice water and let cool.

Grilled Asparagus

  1. Heat grill (or grill pan) to medium-high. In a large bowl, toss asparagus lightly in oil, then season with salt and pepper. Grill until tender and charred on all sides, 3 to 4 minutes, turning occasionally.

Ethan Calabrese

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Advertisement - Continue Reading Below

How to Cook Asparagus (5 Ways) - Live Eat Learn

29-03-2019 · The asparagus tips get a little charred and the stalks become tender and full of flavor! With this method, you can also cook your asparagus with lemon and garlic, which makes for an even tastier …

29-03-2019

The ultimate guide on how to cook asparagus! How to cook asparagus in the oven, in the microwave, or by blanching, steaming, or sautéing.

Spring is in the air, which means our favorite slender green vegetable is hitting the farmers market…asparagus! While asparagus is great as a component to many dishes, it’s also delicious all on it’s on. So today we’re laying down the basics for how to cook asparagus (5 different ways!) Click the links below to jump around the post:

Not sure how to select the perfect bunch of asparagus, or how to store it properly? This asparagus rundown has you covered. Now let’s cook!

How to Roast Asparagus

Cooking asparagus in the oven, while taking the longest of all the methods, is my favorite way to prepare it. The asparagus tips get a little charred and the stalks become tender and full of flavor! With this method, you can also cook your asparagus with lemon and garlic, which makes for an even tastier dish. Here’s how to roast asparagus:

Step 1: Preheat oven to 425 degrees F (220 C). Prep your asparagus by rinsing and breaking the woody bottom inch off of each spear. Spread onto a parchment-lined baking sheet.

Step 2: Drizzle asparagus with a tablespoon or so of olive oil and a pinch of salt and pepper. Optionally throw on a few cloves of crushed garlic, lemon juice, and lemon zest.

Step 3: Roast for 10 to 15 minutes, or until tips are slightly charred and stalks are tender.

How to Steam Asparagus

Steaming asparagus is a healthy way to cook this veggie because it preserves many of the water-soluble vitamins (which are generally destroyed by boiling). Here’s how to steam asparagus:

Step 1: Prep your asparagus by rinsing and breaking the woody bottom inch off of each spear. You may need to cut the asparagus into pieces to fit in your steamer basket.

Step 2: Bring a large pot of water to a boil with a steamer basket fit above it. You can use a wire mesh sieve if you don’t have a steamer basket!

Step 3: Place asparagus in the steamer basket over boiling water. Cover and let cook for about 5 minutes, or until tender.

How to Microwave Asparagus

One of the easiest ways to cook asparagus is to microwave it! Microwaving your asparagus spears is pretty similar to steaming in that we’ll cover them and let them steam into tender perfection (making this a great alternative for cooking asparagus without a steam basket set). Here’s how to microwave asparagus:

Step 1: Prep your asparagus by rinsing and breaking the woody bottom inch off of each spear.

Step 2: Place asparagus on a microwave-safe dish and add a few tablespoons of water. Cover tightly with plastic wrap.

Step 3: Microwave on high for 3 minutes, then let sit, still covered, to continue steaming for 3 more minutes.

How to Blanch Asparagus

Blanching is the fastest way to prepare asparagus! You’ll basically dunk it in boiling water briefly, then dunk it in a bath of cold water. Blanching asparagus helps to preserve nutrients and maintain higher quality if you’ll be freezing your veggies.

Step 1: Prep your asparagus by rinsing and breaking the woody bottom inch off of each spear.

Step 2: Bring a large pot of water to a boil, adding a pinch of salt to the water for seasoning. Prep an ice bath by combining very cold water and a handful of ice in a large bowl.

Step 3: Plunge asparagus into the boiling water for 3 to 4 minutes, until bright green and tender. Immediately transfer to the ice bath to stop the cooking process.

How to Sauté Asparagus

Cooking asparagus in a pan on the stove is a quick method that give you a lot of the charred flavor that comes with roasting (in much less time). Here’s how to make sautéed asparagus:

Step 1: Prep your asparagus by rinsing and breaking the woody bottom inch off of each spear. You may need to cut the asparagus into pieces to fit in your sauté pan.

Step 2: Heat a splash of oil in a large sauté pan over medium/high heat. Add asparagus and cook for 3 to 5 minutes until bright green and tender, jostling the pan often to promote even cooking.

Servings: 1 lb per 2 people
The ultimate guide on how to cook asparagus! How to cook asparagus in the oven, in the microwave, or by blanching, steaming, or sautéing.
  • Prep: Preheat oven to 425 degrees F (220 C). Prep your asparagus by rinsing and breaking the woody bottom inch off of each spear. Spread onto a parchment-lined baking sheet.
  • Flavor: Drizzle asparagus with a tablespoon or so of olive oil and a pinch of salt and pepper. Optionally throw on a few cloves of crushed garlic, lemon juice, and lemon zest.
  • Roast: Roast for 10 to 15 minutes, or until tips are slightly charred and stalks are tender.
  • Prep: Prep your asparagus by rinsing and breaking the woody bottom inch off of each spear. You may need to cut the asparagus into pieces to fit in your steamer basket.
  • Steam: Bring a large pot of water to a boil with a steamer basket fit above it. You can use a wire mesh sieve if you don’t have a steamer basket! Place asparagus in the steamer basket over boiling water. Cover and let cook for about 5 minutes, or until tender.
  • Prep: Prep your asparagus by rinsing and breaking the woody bottom inch off of each spear.
  • Microwave: Place asparagus on a microwave-safe dish and add a few tablespoons of water. Cover tightly with plastic wrap.Microwave on high for 3 minutes, then let sit, still covered, to continue steaming for 3 more minutes.
  • Prep: Prep your asparagus by rinsing and breaking the woody bottom inch off of each spear. Bring a large pot of water to a boil, adding a pinch of salt to the water for seasoning. Prep an ice bath by combining very cold water and a handful of ice in a large bowl.
  • Blanch: Plunge asparagus into the boiling water for 3 to 4 minutes, until bright green and tender. Immediately transfer to the ice bath to stop the cooking process.
  • Prep: Prep your asparagus by rinsing and breaking the woody bottom inch off of each spear. You may need to cut the asparagus into pieces to fit in your sauté pan.
  • Sauté: Heat a splash of oil in a large sauté pan over medium/high heat. Add asparagus and cook for 3 to 5 minutes until bright green and tender, jostling the pan often to promote even cooking.
Serving: 1cup asparagus Calories: 27kcal (1%) Carbohydrates: 5.3g (2%) Protein: 3g (6%) Fat: 0g Fiber: 2.8g (12%) Vitamin A: 1000IU (20%) Iron: 2.9mg (16%)

A portion of this recipe was first published over on Amanda’s Cookin’, where I’m a contributor.

The Best Ways to Prep and Cook Asparagus, Including Martha ...

How to prep asparagus and the best ways to cook asparagus from grilling to roasting to boiling, including Martha Stewart's own favorite method for cooking asparagus that combines boiling and steaming with delicious results. Also how to use raw asparagus in salads.

Delicious spears of new asparagus are a spring delight. Thin or fat, green, white, or a mesmerizing purple, crowded in neat bundles at a farmers' market or nestled in trays at your local grocery store, asparagus is healthy and nutritious treat. These luscious shoots never fail to inspire a sense of mouth-watering anticipation.

Once you have brought fresh asparagus home, it's time to decided what to do with this versatile vegetable. What is the best way to cook asparagus? And should it be cooked at all? From techniques resulting in a juicily refreshing raw crunch to boiled tenderness and fire-kissed sweetness—as well as our founder, Martha Stewart's own favorite method—here we have the all the asparagus-preparation tips you need.

Related: Asparagus Recipes: 30 Ways to Cook Our Favorite Spring Vegetable

For fat spears of asparagus, be sure to choose ones that are firmly upright, with smooth skins and unspoiled tips. For supple, thin asparagus, make sure their stems are not wrinkled (indicating dehydration or woodiness).

To keep asparagus fresh at home, trim their ends and stand the spears upright in a bowl of water. If you don't need them for a few days, cover them and keep them in the refrigerator, refreshing the water when it dries. To revive wilted spears trim the ends and submerge them in a bowl of water—they will plump up after an hour in this refreshing bath.

Asparagus is harvested when it is still a shoot recently emerged from the soil, so it may still be gritty. To dislodge sand and soil, soak asparagus in plenty of water.

Use only the most tender part of each stem—test for woodiness by snapping the stem near the base. It should break cleanly. Peel off thicker skin with a vegetable peeler.

There is boiling, there is blanching, there is steaming—each is a time-honored method of preserving the vegetable's unique flavor as well as color. Martha's favorite way to prepare thin asparagus combines boiling with steaming. It is simple and quick. Bring a little salted water to a boil in a large skillet, then add asparagus in a single layer (the water should not reach higher than halfway up their sides). Cook furiously until the spears are just-tender, by which time the water will have evaporated. Dress at once with your favorite topping. We recommend a slick of extra virgin olive oil and a dusting of aromatic black pepper.

Sarah Carey, our editorial director of food, likes to blanch asparagus: Plunge raw asparagus into ample amounts of salted boiling water and cook until barely tender. Once cooked refresh in an ice bath before drying well. The technique is used to cook the asparagus for this salad with fava beans and toasted almonds. If you have larger asparagus, boiling in salted water ensures the stems are cooked through. Bring an ample pot of water to a boil, salt it to taste and boil the spears until just-fork tender. Drain, and serve hot or cool. Cooking fat white asparagus this way takes the edge off their slight bitterness.

To preserve all the water-soluble nutrients in any vegetable, steaming is best. A covered steamer basket placed over boiling water will produce tender asparagus within minutes. The unseasoned spears can then be eaten hot with a pat of butter sliding off their warm sides, or cooled and served with a classic side of mustard-mayonnaise for dipping. Another way to cook asparagus is to add raw asparagus at in the last minutes to moist preparations like sauces and risottos. This allows it to cook though while preserving its delicate flavor and crunch. This one-pan chicken dinner takes a similar approach, the asparagus is cut into small pieces and added to the sauce after the chicken and potatoes have been cooking.

Whether roasted stovetop, in a hot oven, or grilled over coals, dry heat imparts a delectable sweetness to asparagus. Sautéeing preserves the crunch of asparagus—keep tossing the asparagus over medium-high heat so they cook evenly. Roast asparagus in an oiled pan in an oven preheated to 425°F, shaking the pan occasionally to dislodge any sticking spears. Top with poached eggs or zesty capers and lemon.

How to Cook Asparagus

Simmering asparagus is another easy way to cook asparagus quickly, and a good option if you don’t own a steamer. In a wide pot, boil a few inches of generously salted water and add your asparagus. Cook at a rapid simmer for 2 to 4 minutes, depending on the size of your asparagus. Again, don’t cook too many at one time; a dozen in the pot at once is plenty. Remove from the pot with a ...

Fresh, green asparagus is a well-loved vegetable, delectably crisp and sweet. When it’s available at the market or grocery, use it in abundance. Asparagus is amazingly versatile: it can be steamed, simmered, roasted, battered, grilled, sautéed or wok-fried. Thinly sliced, it’s even wonderful raw in a salad. The cooked spears can sport a variety of guises, from simple salt and pepper seasoning with butter or olive oil, to more complex sauces like beurre blanc. But it also holds up quite well to bold spicy treatment — anchovy, garlic, olives and chiles are all highly asparagus-compatible.

  1. Asparagus is best and freshest in spring from a local source. Generally, the West Coast season runs from February to May; East Coast asparagus appears in May and June. Asparagus from Peru is available year-round, of course, but it is not as good.

  2. At the market, look for spears that are brightly colored and have compact, tightly closed tips. Spears that are ridged or look dry have lost their flavor. Check the root ends to see how dried out they are; if they are truly brown, reach for a different bundle.

  3. For stovetop cooking, a stainless steel or enamel-coated cast-iron pot is best. If you’re stir-frying, you’ll need a wok or a deep-sided cast iron skillet. For roasting, use a baking sheet or a small roasting pan.

  4. Asparagus cooks quickly, so make sure to have all your ingredients ready by the stove. It’s best served warm or room temperature; ice-cold asparagus is unpleasant.

Asparagus comes in different shades and sizes, and each has its strengths. Here are some tips on how best to choose, clean and store it.

Loading...

Karsten Moran for The New York Times

There are three colors of asparagus: green, purple and white.

Green asparagus is by far the most common and is available year-round in American supermarkets. You’ll find thin, medium and fat green spears in almost any market. Whatever its thickness, green asparagus should be cooked al dente.

White asparagus is more common in Europe. It is white because the plants are covered in mulch to prevent them from developing chlorophyll, which gives plants their green color. White asparagus must be completely peeled from tip to tail, and, unlike green, should be well-cooked. It is a mistake to cook green and white asparagus together.

Purple asparagus has a beautiful violet skin that turns dark green when cooked. Its taste is similar to that of green asparagus.

Loading...

Karsten Moran for The New York Times

Asparagus usually comes in three sizes: Pencil-thin, medium and jumbo. The thickness of the asparagus does not indicate its maturity; a thin asparagus spear does not grow into a fat one. What you’ll choose is based on personal preference and what you’re cooking. Some describe thin spears as grassy or thicker ones as meaty.

Thin asparagus is great for stir fries and sautéing.

Fat asparagus is good for roasting or grilling, and best when you want to serve whole spears, even simply steamed.

Medium spears work in almost any cooking method.

Loading...

Karsten Moran for The New York Times

Store your asparagus in your crisper drawer, wrapped in a damp paper towel and then in a plastic bag, no longer than three days. Do not clean it first.

Or you can store asparagus upright in a container with an inch of water. Place it in the fridge, uncovered.

Before you begin cooking, take a minute to snap or cut off the tough bottom ends of the asparagus. If you have nice fat spears, peel their tough skin away too. We’ll show you how.

  1. Snapping off woody asparagus bottoms gives you spears of slightly different lengths, but guarantees no tough ends when you sit down to eat.

    To snap, hold a spear with both hands and find the natural bending point near the bottom of the stalk. Then snap. Make sure your hands really are near the bottom, or you risk discarding too much; a stalk will snap in the middle if you’re not careful. The spear should break at a point where the asparagus has started to lose its moisture.

    Cutting your spears is fine as long as you take care to avoid the woody ends. (But please, don’t use the discarded ends to make anything but compost.)

Loading...

Karsten Moran for The New York Times

The skin on larger asparagus spears doesn’t soften with cooking, which is why it’s best to peel the lower stalks of medium or fat spears, both green and purple. Always peel white asparagus.

To peel, place the spear flat on your work surface. Using a vegetable peeler, preferably one with a swivel blade, peel the asparagus from about halfway up the spear toward the root end. Never peel the tips. Use a light hand, or you’ll peel off too much of the sweet core.

Asparagus can be peeled a few hours ahead of time, wrapped and refrigerated.

Roasting asparagus allows for a slight caramelizing of the vegetable’s skin, and it’s just luscious. It’s also a fast way to get delicious asparagus on the table without standing at the stove.

  1. Here’s a very simple method for roasting that just requires olive oil, salt and pepper, but you can add other spices as well: cayenne, red pepper flakes or smoked salt. Or try chopped walnuts, a sprinkle of grated Parmesan and a drizzle of balsamic vinegar.

    Heat your oven to 425 degrees, and dress asparagus spears lightly with olive oil and season with salt and pepper. Spread them on a baking sheet or in a roasting pan in one layer and roast until lightly browned and sizzling, and just firm-tender. If you are roasting on a baking sheet, that should take 10 to 12 minutes, or about 15 minutes in a heavy-bottomed roasting pan. The trick here is getting the spears nicely colored without overcooking them, and you should always err on the undercooked side — asparagus will continue to cook off the heat.

Simply steamed or simmered asparagus is delicious, and you can dress the spears however you like: in a bagna cauda, or a mixture of lemon juice and olive oil, or nothing at all. These are very easy cooking methods, and any size spear will work, although medium is best. We’ll also tell you how to blanch asparagus, a useful method when incorporating the vegetable into other dishes.

  1. It’s easy to cook asparagus in a steamer. Bring one inch of well-salted water to boil in a pot with a steamer insert, and place the spears in the steamer in a single layer. (If necessary, work in batches; do not pile in the asparagus or try to cook too many at a time.) Cover the pot and cook for about 3 minutes, depending upon size of spears. Err on the undercooked side — asparagus will continue to cook off the heat.

    Remove from the pot with a slotted spoon or tongs and blot the excess water away with a towel.

  2. Simmering asparagus is another easy way to cook asparagus quickly, and a good option if you don’t own a steamer.

    In a wide pot, boil a few inches of generously salted water and add your asparagus. Cook at a rapid simmer for 2 to 4 minutes, depending on the size of your asparagus. Again, don’t cook too many at one time; a dozen in the pot at once is plenty. Remove from the pot with a slotted spoon or tongs and blot to remove any remaining water.

    Old recipes sometimes call for using twine to tie asparagus into bundles, to make it easier to retrieve them from the water. If you do, blot the cooked bundle, transfer to a platter and snip the twine with kitchen shears.

  3. Some recipes, such as spring pasta dishes, call for blanching asparagus. It’s easy to do.

    In a wide pot, boil a few inches of generously salted water and add your asparagus, either whole stalks or cut into pieces. Cook at a rapid simmer for 1 minutes. Then immediately plunge the spears into a bowl of ice water to halt the cooking and to keep them green. Remove from ice water and blot, otherwise risk waterlogged asparagus.

Tender, sweet asparagus can be delicious raw and dressed simply with olive oil, lemon and salt. And you don’t even need to turn on your stove.

  1. Fat asparagus works best in raw preparations, like this fast recipe for a delicious asparagus salad.

    Using a sharp, thin-bladed knife, slice 6 to 8 fat asparagus spears very thinly on the diagonal. (Alternatively, you can cut them on a mandoline, or use a peeler to slice them lengthwise into long, thin ribbons.) Pile them into a bowl and dress with 1 tablespoon lemon juice, 3 tablespoons olive oil and a few pinches of salt. Toss and serve.

Asparagus is great quickly stir-fried or sautéed over high heat. You could sauté spears in butter or olive oil with delicious results, but throwing some chopped herbs or sliced chiles into the pan adds wonderful flavor. Both of these methods produce juicy asparagus that retains its crunch.

  1. Thin spears are best for sautéeing or stir-frying. For Asian recipes, use a wok if you have one; otherwise, a cast-iron skillet or large sauté pan will work fine.

    Here’s a simple method for spicy wok-fried asparagus (you can leave out the spicy elements if you wish):

    Cut 6 to 8 cleaned and trimmed medium asparagus spears into 2-inch lengths. In a wok or cast-iron skillet, heat 1 tablespoon vegetable oil until nearly smoking. Add the asparagus to the wok or skillet, season generously with salt and pepper and cook about 2 minutes until it is bright green, stirring constantly and making sure that the asparagus is coated completely with oil. Then, add 3 minced garlic cloves, 1 tablespoon grated ginger and one finely chopped serrano or other hot chile pepper. Cook for another 30 seconds or so, then transfer to a serving platter and scatter on top a handful of chopped fresh basil, mint or cilantro leaves (or all three.)

    And here’s how to sauté asparagus:

    Heat a skillet or sauté pan over medium-high heat. Cut 6 to 8 cleaned and trimmed medium asparagus spears into 2-inch lengths. Add olive oil or butter to pan; when hot, add asparagus, season generously with salt and pepper and cook about 3 to 4 minutes, until bright green, shaking or stirring the pan frequently. The key is to cook the asparagus just enough so that the exterior browns a bit, but the interior remains crunchy. Finish it with anything you like: a squeeze of lemon, a favorite sweet vinegar, a fistful of chopped herbs.

Frying asparagus is easier than it sounds, and results in crispy, tender spears that you won’t want to stop eating. Don’t forget a good dipping sauce.

  1. You’ll need a deep heavy-bottomed pot, like a Dutch oven, to make tempura, and a thermometer to test the temperature of your oil. Medium spears work best. Here’s an easy method:

    In your heavy-bottomed pot on the stovetop, heat three inches or so of vegetable oil until it reaches 360 degrees. While it heats, in a bowl, combine 2 cups all-purpose flour, 2 teaspoons baking soda, 2 tablespoons corn starch and ½ teaspoon salt.

    In a separate bowl, combine 2 cups ice water and 2 eggs, lightly beaten, and then add that to the flour mixture. Mix it briefly with a fork or chopsticks, but do not overbeat; lumps are fine.

    Dip your cleaned, snapped asparagus spears in the batter and drop them gently in the hot oil. Fry for about two minutes, until the spears are just lightly browned. Remove them from the oil with a slotted spoon or tongs and drain on absorbent paper.

How to Cook Asparagus

How to do it: Bring a medium saucepan of salted water to a boil over high. Fill a large bowl with ice water. Snap off and discard the tough ends of the asparagus. Cook asparagus in a large saucepan of boiling water until tender-crisp, 30 seconds to 1 minute; drain. Plunge into ice water to stop the cooking process; drain and pat dry.

There are so many easy ways to prepare this springtime favorite. Here's your cheat sheet.

Roasting caramelizes asparagus, bringing out its delicate nutty flavor.

How to do it: Snap off and discard the tough ends of the asparagus. Place the asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper. Bake at 350° for 10 minutes or to desired degree of tenderness.

Throw some asparagus on the grill alongside burgers and steaks.

How to do it: Snap off and discard the tough ends of the asparagus. Combine olive oil, salt, and pepper in a shallow dish or large zip-top plastic bag; add asparagus, turning to coat. Remove asparagus from oil mixture. Grill asparagus, covered with grill lid, over medium-high heat (350° to 400°) 2 to 4 minutes or until tender, turning once. Remove asparagus; serve immediately.

Watch: How to Make a Zucchini-Asparagus-Carrot Ribbon Salad

Crisp-tender sautéed asparagus makes a great side dish.

How to do it: Snap off and discard the tough ends of the asparagus. Slice asparagus into 2 or 3-inch pieces. Melt butter in a large skillet over medium heat. Add asparagus, and saute 4 to 5 minutes or until crisp-tender. Season with salt and pepper and serve immediately.

Blanching preserves the bright green color and crisp texture of asparagus.

How to do it: Bring a medium saucepan of salted water to a boil over high. Fill a large bowl with ice water. Snap off and discard the tough ends of the asparagus. Cook asparagus in a large saucepan of boiling water until tender-crisp, 30 seconds to 1 minute; drain. Plunge into ice water to stop the cooking process; drain and pat dry.

Asparagus is delicious raw when shaved into paper-thin ribbons. Toss it with your favorite vinaigrette for a simple side dish or salad.

How to do it: Choose medium-to-thick asparagus spears. Snap off and discard the tough ends of the asparagus. Place each spear flat on a cutting board and use a vegetable peeler to slice it lengthwise.