Learn how to cook asparagus 6 different ways! Boiling, steaming, roasting, sauteing, broiling, and pan-roasting are various ways to make the tender green spears pop with flavor. The fibrous vegetable cooks up in minutes, for a healthy side dish.
Fresh asparagus spears have an irresistible sweet and snappy texture when enjoyed raw. Cooking the fibrous greens unlocks new flavors. The naturally delicious flavor doesn’t need more than a drizzle of olive oil and a sprinkle of salt and pepper. However, the robust texture holds up well to richer sauces like hollandaise, a squeeze of lemon, or more umani and rich sauces in stir-fries.
How to Cook Asparagus
Asparagus can be prepared on the stove, in the oven, or even on the grill if you want to cook outside. The char when broiled adds a hint of smokiness, while steaming keeps them bright green and succulent. The technique selected is all dependent on what taste experience you’re going for, and what is most convenient.
Boiled Asparagus
- Add salted water to a large pot.
- Add asparagus to the boiling water.
- Cook until bright green and tender, 1 to 3 minutes.
- Shock in an ice water bath to stop the cooking process if not eating right away.
Steamed Asparagus
- Place the asparagus in the steamer basket and cover.
- Cook on high heat, once steam forms cook until bright green and fork-tender, 2 to 4 minutes.
- Shock in an ice water bath to stop the cooking process if not eating right away.
Roasted Asparagus
- Coat the asparagus with olive oil, salt, and pepper.
- Cook on a sheet pan at 400°F (204ºC).
- Broil for about 10 minutes, shaking the pan halfway through.
- The tips should be browned and spear tender.
Sauteed Asparagus
- Cut asparagus into 2-inch pieces.
- Saute the spears over high heat in a saute pan with oil or butter.
- Saute until lightly browned and tender, 3 to 5 minutes.
- Season with salt and pepper.
- The same method can be used in a wok to stir-fry the asparagus.
Broiled Asparagus
- Set oven to the broil setting.
- Coat asparagus with oil, salt, and pepper, transfer to a sheet tray.
- Cook asparagus 6-inches away from the upper heating element in the oven.
- Broil until the asparagus are lightly browned and tender, 8 to 10 minutes.
Pan-Roasted Asparagus
- Heat a large saute pan over medium-high heat with olive oil and butter.
- Add the asparagus and coat in the cooking fat.
- Cover and cook until the asparagus are bright green and crisp, 3 minutes.
- Remove cover and turn heat to high.
- Season with salt and pepper.
- Sear the asparagus, moving with tongs until browned, 3 to 5 minutes.
How do you select asparagus?
Spring is the best time to purchase asparagus, between February to June, however they are available year-round from international sources. They come in different colors other than green, be on the lookout for purple and white varieties too. Depending on when the asparagus is harvested will determine the size, the wider spears have had more time to grow.
Just make sure to adjust cook time for very thin or thick spears. The long stems should be bright green in color and firm, the tips should be closed, and the skin should have a smooth and rubbery sound when the bunch is squeezed together.
How do you store asparagus?
Store the asparagus in the crisper section of the refrigerator. If not eating within 2 days, trim a ½ inch off the bottoms and wrap in a damp paper towel placed in a plastic bag in the refrigerator for up to 5 days. They can also be placed in a tall jar or cup with about 1-inch of water in the refrigerator and then loosely cover the top with a plastic bag. If the tips begin to get mushy, it’s time to toss them out.
How do you prepare asparagus?
The very bottom of the plant needs to be trimmed because the bottom stem is too tough. The best way to know where to cut the inedible part is holding the center and bottom with your fingertips and snapping in half. That natural breaking point can be used as a guide to trim the rest of the spears.
A vegetable peeler can also be used to shave off the thick outer skin to reduce waste. Make sure to wash the asparagus before cooking, and try them with a towel if you are using dry-heat cooking methods like roasting or sauteing so it doesn’t steam instead of brown.
Asparagus nutrition
According to the USDA National Nutrient Database, 1 cup (134g) of asparagus contains the following nutrients:
- 27 calories
- 2.95 grams of protein
- 0.12 grams of fat
- 3.88 grams of protein
- 2.1 grams of fiber
- 1.88 grams of sugar
Health benefits of asparagus
It might be surprising to find that this nutrient-dense vegetable, Asparagus officinalis, is a perennial flowering plant. Not only can the bumpy tips be eaten, but the entire green parts of the stem is very tender. It has impressive levels of micronutrients like calcium, iron, magnesium, phosphorus, potassium, zinc, vitamin C, B vitamins, Vit A, vitamin K, and Vit E.
Asparagus also contains flavonoids and polyphenols for strong antioxidant properties. The presence of soluble and insoluble fibers helps with healthy digestion properties, especially with feeding your guts good bacteria. If you’ve ever wondered why a certain distinctive smell appears after eating, it’s just the asparagusic acid. It breaks down to sulfur-containing compounds when digested which are highly volatile.
What are ways to add asparagus to dishes?
- Diced into thin rings in a frittata, quiche, or a breakfast casserole.
- Drizzle homemade hollandaise sauce on top of steamed asparagus.
- Wrap it in bacon and then roast!
- Toss it with pasta and pesto sauce.
- Briefly boil and chill it, and then add to a vegetable crudite.
- Stir fry it with your choice of protein and Chinese sauce.
- Dip it in a breading a deep-fry or bake it for asparagus fries.
- Stuff it inside chicken breasts for a one-pan meal.
Can you rehydrate limp asparagus?
Yes! Refrigeration can dry out the vegetable, and since it’s packed with moisture, it likes to be stored that way to stay fresh. If the spears are looking a bit limp, but not old and mushy, it can be rehydrated. Simply trim off a bit of the tough ends, place in 1 inch of water, cover the tips with plastic wrap and refrigerate overnight. The spears should firm up and regain its texture.
How to Cook Asparagus
Ingredients
Boiled Asparagus
- 1 pound asparagus spears, trimmed
- 8 cups water
- 1 teaspoon kosher salt
Steamed Asparagus
- 1 pound asparagus spears, trimmed
- Water, enough to cover the bottom of the pot
Roasted Asparagus
- 1 pound asparagus spears, trimmed
- 1 tablespoon olive oil
- Kosher salt, as needed for seasoning
- Black pepper, as needed for seasoning
Sauteed Asparagus
- 1 pound asparagus spears
- 1 tablespoon olive oil or butter
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Broiled Asparagus
- 1 pound asparagus spears, trimmed
- 1 tablespoon olive oil
- Kosher salt, as needed for seasoning
- Black pepper, as needed for seasoning
Pan-Roasted Asparagus
- 1 pound asparagus spears
- 1 teaspoon olive oil
- 1 tablespoon unsalted butter
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
Boiled Asparagus
- Trim off the tough bottoms of the asparagus, about 1 to 2 inches.
- In a large pot add water and salt. Bring water to a boil, and then add the asparagus.
- Cook asparagus until bright green and fork tender, about 1 to 3 minutes.
- If not eating right away, transfer asparagus to an ice water bath to stop the cooking process. Reheat when ready to use and season before serving.
Steamed Asparagus
- Trim off the tough bottoms of the asparagus, about 1 to 2 inches.
- Add enough water to the bottom of a pot so that it does not rise above the steamer basket. Place steaming basket into the pot and then the asparagus. Cover and heat on high, water should be steaming.
- Once the steam builds, cook the asparagus until bright green and fork-tender, about 2 to 4 minutes.
- If not eating right away, transfer steamed asparagus to an ice water bath to stop the cooking process. Reheat when ready to use and season before serving.
Roasted Asparagus
- Set the oven rack in the center position. Preheat to 400°F (204ºC).
- Trim off the tough bottoms of the asparagus, about 1 to 2 inches.
- Place asparagus on a sheet tray, coat with olive oil, and season with salt and pepper. Line tray with foil for easier clean up.
- Roast for 5 minutes, and then shake the pan a few times.
- Roast another 3 to 5 minutes, until the asparagus are browned on the edges and tender.
Sauteed Asparagus
- Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
- Heat a large saute pan over medium-high heat, alternatively, use a wok if stir-frying.
- Once hot, add the olive oil or butter.
- Add in the asparagus spears and saute until tender and lightly browned, 3 to 5 minutes.
- Season with salt and pepper.
Broiled Asparagus
- Set the oven rack to the upper position, about 6-inches away from the upper heating element.
- Trim off the tough bottoms of the asparagus, about 1 to 2 inches.
- Set oven to broil, use the high setting if that’s an option.
- Place asparagus on a sheet tray, coat with olive oil, and season with salt and pepper. Line tray with foil for easier clean up.
- Broil until the asparagus are lightly browned on the edges and tender, 8 to 10 minutes.
Pan-Roasted Asparagus
- Trim off the tough bottoms of the asparagus, about 1 to 2 inches.
- Heat a large saute pan over medium-high heat.
- Add the olive oil and butter, once the butter is melted add in the asparagus.
- Use tongs to coat the asparagus in the oil and butter.
- Cover and cook until the asparagus are bright green and crisp, 3 minutes.
- Remove cover and turn heat to high. Season with salt and pepper.
- Sear the asparagus, moving with tongs as needed until browned on the outside, 3 to 5 minutes.
Masooma says
So many useful tips here!! Thanks for sharing Jessica! I can’t wait to try the steaming and boiling methods for the baby
Jessica Gavin says
I love that you are cooking homemade baby food Masooma!
Andries Ramalepe says
Where can I buy asparagus and can anyone(age wise)eat it?
Jessica Gavin says
Most grocery stores will sell bunches of asparagus in the refrigerated section, or placed in water for the stems. I think anyone can enjoy asparagus.
Jacqueline Kotschenreuther says
It has an acquired taste. So don’t be surprised if or when your baby spits it out. If he/she doesn’t that will be awesome. More organic vegetables in their diet. Good luck!! ?
Rimmy says
Optional Parmesan, garlic, and lemon juice – a definite yes to all three! This is excellent and turned out perfectly.
Judy Caywood says
I like having so many ways to cook asparagus. Thank you. I have to admit I have always held back when it comes to cooking asparagus. I didn’t know which to buy, some are so thick, some are so thin. I was always over cooking them. The only way i could get it exactly right was to buy slimmer, lay them out on a cookie sheet with raised sides, pour boiling hot water over the asparagus to blanch it and it was perfect. Now I have so many good ways to enjoy them and we both like asparagus a lot. Thank you Jessica.
Jessica Gavin says
I’m glad that you have lots of cooking options now to cook asparagus Judy!
Doren says
I think cheese sauce tastes so good with asparagus I always make my own and my wife loves it try it.
Jessica Gavin says
Cheese sounds delicious with the asparagus!
JJ says
Nice article. It took the mystery from how much to trim from the bottom, and how to re-hydrate wimpy stalks. Thanks!
Rose Kottakis says
Steamed asparagus folded into par cooked scrambled eggs makes a delightful breakfast.
Jessica Gavin says
Wow, I have to try adding asparagus to my eggs in the morning!
Gabriel says
Amazing! ? I boiled my asparagus, by following the recipe and was impressed. Not only did their color come back when putting them directly in the cold iced water, but they were delicious! Honestly, they came out perfect and better any restaurant I’ve had them at. THANK YOU!! ?
Jessica Gavin says
Yay Gabriel! I’m so happy that you achieved restaurant quality vegetables!
Cheryl Watts says
Thanks for the cooking asparagus tips. It was a mystery until now, though I always loved ordering asparagus in restaurants. Today, I sautéed; Can’t wait to try the other methods.
Walter Bochenek says
Excellent presentation, great pictures, will try one today,
others another time,
Jessica Gavin says
Thanks, Walter! Let me know what technique you end up using first.
DAVID W CURLESS says
Thanks for the cooking instructions. I have tried to boil, grill, and sautee, but never came out that great. I am trying to duplicate my grandmothers from the 1960s, where she used fresh asparagus from her garden, and I believe: hard boiled egg chopped up, and vinegar based dressing, but not sure what else. It was served as a cold salad type dish. (did not know about the ice water to stop cooking, but saw it on a recent show)
Jessica Gavin says
You’re welcome, David! Your grandmother’s asparagus dish sounds amazing!
Donna says
David, search for a JACQUES PÉPIN’S ASPARAGUS SALAD recipe. It sounds similar to what you grandmother did. I may be a good starting recipe for you. Enjoy.
Amy says
Very helpful and useful. Thank you ??
Jessica Gavin says
Glad to hear the asparagus cooking methods are helpful for you, Amy!
ray bd says
I steam asparagus in a specialisd steamer (method 2). When removing from the steamer, the ends tend to snag in the basket. Leaving the rubber bands in place contols this, but is there a health problem?
Jessica Gavin says
Hi Ray- Most rubber bands are food-safe. However, to be safe perhaps use some butcher’s twine instead to tie the bunch of asparagus together before steaming.
Rennie Devison says
Hi Jessica,
I am learning how to cook healthy, and many times I can’t even pronounce the ingredients I need to cook, lol. I had no idea how to cook asparagus, as I usually get the canned stuff. You’re article was simple and easy to understand. I am now looking through the kitchen to see if we have something to steam with. I’ll boil it this time.
Jessica Gavin says
I’m so glad that you are exploring how to cook asparagus fresh. Great job!
JohnMichael says
Your nutrition section lists two numbers for protein and none for carbs.
Brenda Steele says
Thank you….I have been afraid to buy aspearus because I did not know how to cook it.
I will let you know how I do
Jessica Gavin says
I know you can do it! Let me know what method you end up using.
Lara M says
I’ve been roasting & grilling asparagus for a couple of years. I’m never quite satisfied with the texture though. I’ve tried your sautéed version twice now & I’m in love! No way will I ever go back to another method of cooking.
Jessica Gavin says
Yay! I’m so happy that you enjoyed the sauteed asparagus recipe.