How To Cook Asparagus

I always love cooking with seasonal vegetables, and I firmly believe that asparagus is the king of spring. The earthy, vegetal flavor pairs perfectly with foods like pasta and quiche—but my favorite way to eat the long green vegetable is solo. We’re breaking the best ways to cook asparagus, from blanching to roasting and everything in between.

How To Cook Asparagus

INGREDIENTS

• Asparagus: Asparagus typically comes in two different sizes—pencil/thin and jumbo/thick. They’re both delicious, so the one you choose ultimately depends on what you prefer and how you plan to use them.
• Extra-Virgin Olive Oil: You can’t achieve charred, golden, delicious spots on your asparagus without some form of cooking fat. We love extra virgin olive oil for its versatility and distinct flavor, but feel free to swap it out for any other fat that can withstand high temperatures.
• Salt & Pepper: There are plenty of ways to season asparagus, but we’re keeping it simple here with some salt and pepper.
• Lemon (Optional): An optional but highly recommended addition to cooked asparagus is finishing it with a squeeze of lemon juice. It adds a burst of brightness that just screams spring.

STEP-BY-STEP INSTRUCTIONS

Depending on how much you like the taste of asparagus and how you’re planning to serve it, you’ll choose between thick or thin asparagus. Thin (or pencil) asparagus cooks more quickly and is easier to eat in just one bite. That being said, they’re also easier to overcook and actually tend to be less tender than thicker varieties. We love using thin asparagus in salads, pastas, and pastries. If you plan to grill them, we recommend using a basket or a grill pan to prevent them from falling between the grates.

Thick (or jumbo) asparagus, on the other hand, is my personal favorite variety. They’re tender, substantial, and the asparagus flavor still shines through no matter how heavy-handed your seasoning is. They do, however, take longer to cook and aren’t the ideal choice for bite-sized snacks and apps. That being said, you can’t go wrong with either option—and each method here offers specific instructions for both thick and thin asparagus.

From there, you should follow a few simple steps before you even turn on your stove. The first is obvious: wash your asparagus. Then it’s time to trim. The bottom of each stalk can get a little fibrous, which can be unpleasant to chew. You may have heard that asparagus naturally snaps at the point where it becomes tough—sorry to break the news, but this is a myth. A more reliable (and less wasteful) method is just trimming 1" to 1 1/2" off the ends of your asparagus. Alternatively, you can also use a vegetable peeler to remove the tough outer layer from the bottom 2" of each stalk.

The last step isn’t applicable if you’re planning to blanch, but it’s critical if you’re using any other cooking method. You want to make sure your asparagus is as dry as possible after washing. Because the vegetable is so thin, the key to cooking it properly is getting a perfectly brown exterior before the center gets mushy. Working with wet asparagus immediately puts you several steps back—because the excess water will steam your asparagus before it gets the chance to crisp up. Taking some time to blot your asparagus dry is a step worth taking, I promise.

Now it's time to cook your asparagus, and the way you do it depends on the method you choose. Here’s what you need to know:

Blanch

Blanching is the ideal method if you want to taste asparagus in its purest form or if you plan to serve it cold, like in a salad or with a dip. The process of blanching is simple: You want to boil the asparagus just enough to take the raw edge off and bring out the vibrant green hue. Then, you transfer them directly into a bowl of ice water to “shock,” or abruptly halt the cooking process and prevent the asparagus from losing its snap and color.

Roast

I turn to the oven when I want to enjoy asparagus without having to stand over the stove. The hot air of the oven, along with the surface of the baking sheet, cook the asparagus and help develop even browning over the exterior. And the best part? It couldn’t be easier to make. First, you place asparagus on a parchment-lined baking sheet and season it with oil, salt, and pepper. Then, you place it in a preheated oven and let the oven work its magic. That’s it!

Sauté

When I’m cooking asparagus at home and I want to eat it as soon as possible, I choose to sauté it. Heating up a pan on the stove takes much less time than preheating your oven. And, since the asparagus is getting direct contact with the bottom of the hot pan, you can achieve better browning on the exterior without risking the interior texture. All you need to do is get your pan really hot before adding oil and asparagus. After a few minutes and the occasional toss in the pan, your asparagus will be blistered, tender, and ready to eat.

Grill

I don’t grill asparagus often, but it’s a go-to whenever I’m using the grill for other recipes. Like with any other grilling project, you want to make sure it’s properly preheated and the grates are clean before you start cooking. But there’s an added challenge with asparagus—since the stalks are so thin, they’re prone to falling through the grates. Thankfully, there are several solutions. You can use a grill pan that will keep the asparagus from falling, or you could invest in a grill basket to protect your stalks as you cook.

Full list of ingredients and directions can be found in the recipe below.

Variations

• Cream of Asparagus Soup: One of the best ways to highlight the flavor of asparagus is transforming it into a creamy soup. I like topping my bowl with some pieces of blanched asparagus for some crunch.
• Asparagus Alfredo Bundles: There is no vegetable that can't be improved with a little cheese. These bite-sized bundles are packed with Parmesan and mozzarella for a crowd-pleasing party app.
• Parmesan Asparagus Fries: These cheesy, crunchy breaded asparagus fries are a guaranteed way to get people to eat their vegetables.

Recipe Tips

• Avoid overcooking. I used to dislike eating asparagus…until I ate one that wasn’t mushy. Overcooking asparagus is easy to do because of the thin stalks, which is why it’s especially important to stop cooking asparagus before it becomes too soft. With the exception of blanching, the residual heat of the asparagus will continue to cook the stalks even after the heat is turned off. When in doubt, aim for undercooked instead of overcooked.

Storage

Cooked asparagus is best enjoyed while it’s hot. But if you have any leftovers, you can keep them in an airtight container in the refrigerator for up to 3 days.