Fresh asparagus, which contains potassium, calcium, iron, and vitamins A and C, is a nutritious complement to almost any meal. It tastes great if cooked carefully to keep it fresh, light, and slightly crunchy. See Step 1 to learn how to cook asparagus in various ways.
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Method 1 of 4: Preparing the Asparagus
Step 1. Choose thick or thin asparagus stalks
Thin asparagus cooks quickly and tends to have a crunchy outside and soft center, while thicker asparagus should cook a little longer and have a heavier texture. Any type of asparagus will still taste good and how you cook it doesn't matter; the main difference lies in the final texture. Be sure to choose asparagus that is fresh, green, and firm – not wilted or discolored – when you buy it at the market.
- Thick asparagus often has a more woody stem, which can be peeled before cooking. To peel the asparagus, take a vegetable peeler and peel it gently from the center of the asparagus down.
- Thin asparagus is a great choice for use in salads or stir-fried dishes.
Step 2. Wash the fresh asparagus under cold running water
Asparagus grows in sand, so there may still be some grit left in the cracks and crevices. Hold the asparagus under running water for a few moments. If the sand is hidden at the ends, fill a large bowl with cold water, then dip the asparagus in the water until the grit is gone.
Step 3. Cut the bottom
The underside of asparagus is tough and woody, and very unpleasant when it's ripe. The easiest way to tell how much to remove is to feel it by hand. Hold each asparagus stalk with both hands and bend gently until you feel a hard part, then break the stem. Remove the tough, white ends of the asparagus.
- If you don't have time to cut individual asparagus stalks, place a bunch of asparagus on a cutting board and cut them into strips about 5 inches (5.1 cm) from the bottom of the stem.
- If you choose to peel the asparagus, cut the bottom off 2.5 cm long.
Method 2 of 4: Short Boiling (“Blanching”), Steaming, or Boiling
Step 1. Boil the asparagus briefly
This is a common way to quickly and perfectly cook asparagus and serve it chilled for a salad or as a side dish at lunch. If you prefer to serve the asparagus warm, skip the ice-water soaking. Here's how to lightly boil asparagus:
- Boil water and 2 teaspoons of salt in a large saucepan.
- Add the asparagus to the water and let it cook for 2 - 3 minutes.
- Check the asparagus for doneness – it should be crunchy, not soft.
- If desired, dip the asparagus in a bowl of iced water to cool it.
Step 2. Steam the asparagus in the vegetable steamer basket
To make a delicious and quick side dish, steaming is the way to go. This method can maintain the nutritional content and texture of the crunchy asparagus.
- Put 2.5 cm of water in the pot, and place a steamer basket in the pot.
- Heat the water until it boils.
- Cut the asparagus to a length that will fit in the steamer.
- Place the asparagus in the steamer and steam for 5-7 minutes, until it is bright green and still crunchy.
Step 3. Boil the asparagus
This is an easy way to cook asparagus, but you have to be careful not to overcook the stems. Asparagus can get soft and mushy if you're not careful.
- Put a few centimeters of water and 2 teaspoons of salt in a saucepan.
- Boil the water until it really boils.
- Add the asparagus to the boiling water.
- When the water returns to a boil, cook the asparagus for 5 minutes.
- If you prefer, use a microwave-safe cooking dish to boil the asparagus in the microwave. Fill the dish with 62.5 ml of water, then add the asparagus and cover the dish. Cook the asparagus in the microwave on high for 3 minutes, then open the microwave and stir the dish. Continue cooking until the asparagus is tender, about 3-4 more minutes.
Method 3 of 4: Saute
Step 1. Chop the asparagus or leave it whole
If you want to make a pan-fried dish, slice the asparagus into 2.5-5 cm lengths for sautéing, sliced obliquely.
Step 2. Heat the oil in a frying pan
Put 1 tablespoon of cooking oil or butter in a skillet, and heat it over medium-high heat.
Step 3. Add the asparagus to the pan
Carefully add the asparagus to the pan. Use a wooden spoon or spatula to sauté until tender, about 3-6 minutes. Asparagus is ready to eat when it is a bright green color with a few brown spots on the outside.
If making stir-fried dishes, add other vegetables to the pan at the same time. Carrots, onions, green peppers, and mushrooms are delicious when sautéed with asparagus
Step 4. Season the asparagus
Stir-fried asparagus tastes great if you add lemon juice and butter on top. Season with salt and pepper for added flavour.
Method 4 of 4: Baking
Step 1. Preheat the oven to 204°C
Make sure the oven is preheated before adding the asparagus-otherwise the asparagus will only be steamed and not baked.
Step 2. Place the asparagus on the baking sheet
Arrange in one layer so that it cooks evenly.
Step 3. Pour the olive oil over the asparagus
The olive oil will help the asparagus stay crunchy. Spread 2 tablespoons of olive oil evenly over the asparagus in the pan.
If you want to ensure that the asparagus is evenly coated with the olive oil, you can toss the asparagus with the olive oil in a bowl and then arrange it on a baking sheet
Step 4. Season with salt and pepper
Sprinkle salt and pepper over the asparagus for added flavor. To make the dish more delicious, grate the parmesan cheese on top of the asparagus.
Step 5. Bake for 12 minutes
Place the asparagus in the oven and bake for 12 minutes, until it is a bright green color and there are brown spots on the surface. Be careful not to overcook, as the asparagus will burn quickly if left in the oven too long.
Step 6.
Tips
- Spiced butter is delicious when mixed with asparagus cooked in any way. To make simple spiced butter, put 1 tablespoon of boiling water in a small bowl. Toss with about teaspoon of your favorite dry spice, such as rosemary, thyme, basil or tarragon. Add 4 tablespoons (60 g) of softened butter and mix all by stirring.
- Buy asparagus that is still firm with the ends still tightly closed. Fresh asparagus is dark green in color, and does not appear wilted or tender.
- To store asparagus, wrap the bottom of the asparagus with a damp paper towel. Place the asparagus in a plastic bag and store it in the vegetable drawer in the refrigerator. Asparagus still tastes good if used within 3 days of purchase.
- To make an asparagus salad, mix 1 pound (0.5 kg) of chilled, cooked asparagus with a slice of tomato and a thin, small slice of onion. Mix asparagus salad with oil and vinegar, or use your favorite Italian salad dressing. Cool, then serve cold.
