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How to cook Asparagus

know and Learn how to cook asparagus 7 ways! You can prepare this fibrous vegetable by either boiling, steaming, roasting, sauteing, broiling, or pan-roasting.
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Ingrédients
  

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

Pickled Asparagus :

  • 2 pounds asparagus spears
  • 1 pint water
  • 1/4 cup 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons kosher salt (or another non-iodized salt)
  • 1 tablespoons sugar (or 2 teaspoons honey)
  • 4 cloves garlic (peeled)
  • Optional: 2 to 4 grape leaves
  • 2 dill flower heads (or 2 sprigs fresh dill leaves or 1 teaspoon dried dillweed)
  • 1 teaspoon whole mustard seeds
  • Optional: lemon slice
  • Optional: small dried chile

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.

Pickled Asparagus :

  • Gather the ingredients. Bring a large pot of water to a boil. Prepare a large bowl of ice water.
  • While you are waiting for the water to come to a boil, wash and trim the asparagus. Trim it by holding each spear near either end and bending it gently. It will snap at exactly the borderline between the tougher bottom end and the more tender tip end. Save the bottom ends for making asparagus soup. You'll be using the tender part of each spear for these pickles.
  • Once the pot of water is at a full rolling boil, drop in all of the asparagus spears and boil for only 15 seconds.
  • Drain the asparagus in a colander and immediately transfer it to the bowl of ice water.
  • Bring the pint of water, vinegar, salt, and sugar to a boil, stirring once or twice to dissolve the salt and sugar. Let the brine cool slightly while you load the quart jar (or two pint jars).
  • Place the garlic cloves and one of the grape leaves (if using) into the bottom of a clean glass quart jar or a couple of pint-sized jars. You do not need to use special canning jars and seals, and you don't need to sterilize the jars.
  • Put the jar on its side and start loading in the asparagus spears, adding the dill, mustard seeds, and remaining optional ingredients as you do so. Note that if you alternate tip ends up with thicker ends up, you will be able to pack more asparagus spears into the jar. Be sure to pack the spears in tightly so that they will not float up out of the brine.
  • Pour the cooled brine into the jar over the other ingredients, being sure to completely cover the asparagus with the liquid.
  • Secure the lid and place in the refrigerator. The tips of the asparagus spears may take on a pink hue because of the vinegar—this is completely safe and even attractive in the finished product.
  • The pickles will be ready to eat in three days, but will be much better if you wait a week, and even better if you can wait two weeks before sampling. They will keep in the refrigerator for three to four months but will start to lose their texture after that.
  • TIP : The relatively low ratio of vinegar to water in this recipe is part of what gives these pickles their bright, not overly pungent taste. Keep in mind, though, that this is less vinegar than you would need to make canned pickles for safely storing at room temperature. Keep these in the fridge.