Learn how to cook asparagus in six different ways: Boiling, steaming, oven-roasting, sauteing, broiling, and pan-roasting. Each method makes the tender green spears pop with flavor. The fibrous vegetable cooks up in minutes for a healthy side dish.
Recipe Science
- Both blanching and steaming use moist heat to enhance a vegetable’s sweetness and achieve a tender texture.
- Sautéing, roasting, and broiling asparagus quickly browns and enhances flavor through the Maillard reaction and caramelization.
- Pan-roasting asparagus starts with steaming the spears, then searing over high heat to brown the surface for additional flavor.
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Fresh asparagus spears have an irresistible sweet and snappy texture when enjoyed raw, but cooking the fibrous greens unlocks new flavors. This is the ultimate guide for how to cook asparagus like a pro! It can be prepared on the stove, in the oven, or even the grilling cooking method. The selected technique depends on what taste experience you’re going for and what is most convenient.
The naturally delicious flavor needs only a drizzle of olive oil and a sprinkle of salt and pepper. However, the robust texture holds up well in salads and to rich sauces like hollandaise, a squeeze of lemon, or more umami-rich sauces in stir-fries.
Featured Comment 41
“So impressed by the number of ways you showed to cook asparagus. Your recipes are so easy to understand!”—Carolyn S.
How to Boil Asparagus
Step 1: Boil the Asparagus
Boiling the salted water only takes a few minutes. Once boiling, add the spears and cook for 1 to 3 minutes, depending on their thickness. The dish is ready when the spears are vibrant green in color and tender.
Ways to Serve: Boiled asparagus is popular for brunch with poached eggs or as a gourmet side dish served with hollandaise sauce. For meal prepping, use the blanch and shock method for boiled green beans.
How to Steam Asparagus
Step 1: Steam the Asparagus
Place the asparagus in a steamer basket and cover it, then crank the heat up to high. Once the steam is generated in the pot, it only takes 2 to 4 minutes to become bright green and tender. I prefer this method because it uses less water and is faster than boiling. If not served immediately, the spears can be transferred to a bowl of ice water to stop the cooking process.
Ways to Serve: Steamed spears are a great side dish, but they also pair well with mayonnaise, ranch dressing, or green goddess dressing for dipping.
How to Roast Asparagus
Step 1: Preheat the Oven
Set the oven rack in the center position and the temperature to 400°F (204ºC). Cooking asparagus in the oven yields a flavorful browned surface and tender texture.
Step 2: Season
Coat the asparagus with olive oil, salt, and black pepper. Line the pan with foil or parchment paper for easy clean-up. Spread them into a single layer on a rimmed baking sheet.
Step 3: Roast
Roast at 400°F (204ºC) for about 10 minutes. The over-roasted asparagus should have lightly browned edges.
Ways to Serve: I use this method when making bacon wrapped asparagus and prosciutto wrapped asparagus. Roasted asparagus pairs well with a juicy steak, lobster tail, or baked chicken breast.
How to Broil Asparagus
Step 1: Heat the Broiler
I like to broil the asparagus for a charred, smoky taste similar to grilled asparagus. The spears cook about 6 inches from the oven’s heating element. Set to the high broil setting, which emits temperatures of 500 to 550 degrees. That’s very hot!
Step 2: Season
Add to a rimmed baking sheet, then season with olive oil, salt, and pepper.
Step 3: Broil
Monitor closely for doneness; it only takes about 8 to 10 minutes until browned and tender.
Ways to Serve: I often serve this with my broiled salmon for a quick and easy meal.
How to Sauté Asparagus
Step 1: Saute the Asparagus
One of the fastest cooking methods is on the stovetop. Cut the asparagus into 2-inch pieces. Sauté the asparagus in a skillet in olive oil over medium-high heat for 3 to 5 minutes until the surface is lightly browned and the spears are tender.
I wait to add salt until the end to prevent a mushy texture as sodium dries moisture. If you want to add butter, turn off the heat and melt some in the pan at the end. The same saute method can be used to stir-fry the asparagus in a wok.
Ways to Serve: Perfect for adding to a ham and asparagus quiche or breakfast casserole. Toss it with pasta and pesto sauce.
How to Pan-Roast Asparagus
Step 1: Cover and Cook
If you don’t feel like heating your oven but want a similar roasted flavor, try pan-roasted asparagus on the stovetop. It starts by covering and cooking the spears in a saute pan over medium-high heat with olive oil and butter. The spears steam for about 3 minutes until bright green and crisp-tender.
Step 2: Pan-Sear
Turn the heat to high, and sear the spears for 3 to 5 minutes until the surface browns.
Ways to Serve: The vegetables pair nicely with pan-seared salmon or pan-seared scallops.
Frequently Asked Questions
Asparagus season peaks in spring, between February and June. However, they are available year-round from international sources. They come in colors other than green; be on the lookout for purple and white varieties, too. The size will depend on when it was harvested; the wider spears have had more time to grow. 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.
To prepare asparagus for cooking, trim the fibrous and woody ends of the stalk. Hold the center with one hand and the bottom with the other and bend until you find the breaking point, which will naturally snap. This is a great guide for trimming the rest of the spears. Cut into smaller 2-inch pieces if sauteing. A vegetable peeler can also shave the thick outer skin to reduce waste. Wash the asparagus before cooking. Dry them with a towel if you are using dry-heat cooking methods like roasting or sauteing to prevent steaming so that the spears can brown quickly.
Store fresh 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. They should be suitable for up to 5 days. You can also place them in a tall jar or cup with about 1 inch of water and store them in the refrigerator, loosely covered with a plastic bag. If the tips begin to get mushy, it’s time to toss them out.
Yes! Refrigeration can dry out asparagus. They can be rehydrated if they look limp but not old and mushy. Trim off a bit of the tough ends, place in 1 inch of water, and cover the tips with plastic wrap, then refrigerate overnight. The spears should firm up and regain their texture.
Cook time depends on the thickness of the stem. Boiling and steaming take 1 to 4 minutes. Roasting and boiling, about 8 to 10 minutes. Sauteing smaller pieces requires about 5 minutes. Pan-roasting about 6 to 8 minutes. Grilling, 5 to 7 minutes. Adjust the cooking time for very thin or thick spears.
The moist heat cooking methods of blanching and steaming give similar taste and texture results. Blanching enhances the natural sweetness of the vegetable, achieving a tender texture. Blanching is faster, about 1 to 3 minutes. Once the steam is generated, steaming takes 2 to 4 minutes. However, blanching uses more water.
Sprinkle with parmesan cheese for a nutty flavor and savory taste. Grate lemon zest on top and serve with fresh lemon juice. Season the spears with garlic powder or onion powder for an allium flavor. Saute with minced garlic for an earthy taste. Garnish with chives, tarragon, or basil. Add red pepper flakes or cayenne for a spicy finish. Drizzle on a sweet and tangy balsamic vinegar glaze.
More Asparagus Recipes
Now that you know How to Cook Asparagus, if you tried any of these methods, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
How to Cook Asparagus
Ingredients
Boiled Asparagus
- 1 pound asparagus spears
- 8 cups water
- 1 teaspoon kosher salt
Steamed Asparagus
- 1 pound asparagus spears
- Water, for steaming
Roasted Asparagus
- 1 pound asparagus spears
- 1 tablespoon olive oil
- Kosher salt, for seasoning
- Black pepper, for seasoning
Broiled Asparagus
- 1 pound asparagus spears
- 1 tablespoon olive oil
- kosher salt, for seasoning
- black pepper, for seasoning
Sauteed Asparagus
- 1 pound asparagus spears
- ¼ teaspoon kosher salt
- 1 tablespoon olive oil
- ⅛ teaspoon black pepper
Pan-Roasted Asparagus
- 1 pound asparagus spears
- 1 teaspoon olive oil
- 1 tablespoon unsalted butter
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Prepare the Asparagus – For all the methods below, use a knife to trim off the fibrous bottoms of the asparagus, about 1 to 2 inches. If sauteing, cut them further into 2-inch long pieces.
Boiled Asparagus
- Boil the Asparagus – In a large pot, add water and salt. Bring to a boil, and then add the asparagus. Cook until bright green and fork tender, about 1 to 3 minutes.
Steamed Asparagus
- Steam – Add enough water to the bottom of a pot so that it does not rise above the steamer basket. Place the basket into the pot, then add the asparagus. Cover and heat on high until steam forms. Once the steam builds, cook until bright green and fork-tender, about 2 to 4 minutes.
Roasted Asparagus
- Preheat the Oven – Set the oven rack in the center position and the temperature to 400°F (204ºC).
- Season – Line a rimmed baking sheet with foil or parchment paper. Place asparagus on top, coat with olive oil, and season with salt and pepper.
- Roast – Cook for 5 minutes, and then shake the pan a few times. Continue roasting another 3 to 5 minutes until the asparagus is browned on the edges and tender.
Broiled Asparagus
- Heat the Broiler – Set the oven rack to the upper position, about 6 inches away from the upper heating element. Set oven to broil, use the high setting if that’s an option.
- Season – Line a rimmed baking sheet with foil. Place th asparagus on the tray, coat with olive oil, and season with salt and pepper.
- Broil – Cook the asparagus until lightly browned on the edges and the spears are tender, 8 to 10 minutes.
Sauteed Asparagus
- Saute – Heat a large skillet or wok over medium-high heat. Once hot, add the olive oil. Add the asparagus pieces and saute until tender and lightly browned, 3 to 5 minutes. Season with salt and pepper.
Pan-Roasted Asparagus
- Cover and Cook – Heat a large saute pan over medium-high heat. Add the olive oil and butter. Once the butter is melted, add the asparagus and use tongs to coat. Cover with a lid and cook until the asparagus is bright green and crisp, 3 minutes.
- Pan-Sear – Remove the lid and turn the 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.
Notes
- Meal Prep: Transfer boiled and steamed asparagus to an ice water bath. This will stop the cooking process immediately. Season after reheating.
- Storing: Store in an airtight container in the fridge for 3 to 5 days. Freeze for up to 2 months.
- Reheating: Microwave in 15 to 30-second increments until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Michel says
Hi Jessica
Of course these asparagus recipes are for green asparagus. I prefer the thick ones.
For the white asparagus (I have a French origin, and in the south of Alsace, one of the good lands for cultivating them, each year I was inviting friends in Spring at the asparagus season to a white asparagus party with Parma ham and Hollandaise sauce or lightly curry spiced mayonnaise mousseline sauce, I had them fresh picked by the farmer at the farm), the cooking time is much more (between 10 to 20 minutes depending of the thickness) and the peeling has to be really well done. So bad that in the USA they don’t cultivate them, and the white ones from Mexico or Peru are just awful.
Thank you for your very nice recipes.
Jessica Gavin says
Wow, I would lOVE to try white asparagus. I’m sure it’s delicious.
Carolyn Smith says
So impressed by the number of ways you showed to cook asparagus. Your recipes are so easy to understand
Jessica Gavin says
Thank you so much! What’s your favorite way to cook asparagus?
Valerie C. says
I made the pan roasted asparagus as a side dish to go with dinner tonight. Instead of salt and pepper I used Morton’s Nature’s Seasons and it’s amazing! I’ve never been a big fan of asparagus, there’s only been a few times someone has prepared it in a way I liked and this was my first time preparing it myself. Thank you for the wonderful directions and recipes Jessica!
Jessica Gavin says
Great job, Valerie! I hope you add more asparagus into the dinner rotation.
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.
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.
JohnMichael says
Your nutrition section lists two numbers for protein and none for carbs.
Annika says
2.95 grams of protein
0.12 grams of fat
3.88 grams of protein
How much protein? typo?
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!
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.
Amy says
Very helpful and useful. Thank you ??
Jessica Gavin says
Glad to hear the asparagus cooking methods are helpful for you, Amy!
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.
Tina says
You’ve really given me ‘food for thought’ (ta da!). Sorry for the poor joke.
Thank you very much!
Best wishes
Tina
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.
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.
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!
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!
JJ says
Nice article. It took the mystery from how much to trim from the bottom, and how to re-hydrate wimpy stalks. Thanks!
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!
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!
Rimmy says
Optional Parmesan, garlic, and lemon juice – a definite yes to all three! This is excellent and turned out perfectly.
Carolyn Smith says
Tried some on the grill this way. It was delicious.
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!! ?
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!