15 Amazing Asparagus Recipes (2024)

FAQs

Why you shouldn't snap the ends off asparagus? ›

It is not necessary to trim asparagus. On some spears, especially fresh, pencil-thin stalks, the woody ends may tenderize once cooked. But on larger stalks, the ends of the asparagus are often woody and dense—Which makes them difficult to chew, no matter how soft the asparagus is after cooking.

Another way to prevent overcooking is to shock the asparagus in an ice bath. Once you remove asparagus from the heat, pour the veggies into a bowl of ice-cold water. The cold water will stop the cooking process as well as bring out the vegetable's naturally bright color and maintain its crisp texture.

Pile asparagus onto a baking sheet. Combine lemon, shallot, extra-virgin olive oil and tarragon. Pour the dressing over the asparagus and turn to coat spears in fat. Season the asparagus with salt and pepper and roast 15 to 17 minutes at 375 degrees F.

Thin asparagus is great for stir fries and sautéing. Fat asparagus is good for roasting or grilling, and best when you want to serve whole spears, even simply steamed. Medium spears work in almost any cooking method.

You do not want sandy stalks in your salad, so rinse asparagus well in cold water. You may even want to soak the stalks in a few changes of fresh water, agitating them a bit in each to get rid of any stubborn stuck-on bits. When you're ready to cook, skip the bend-and-snap, which can lead to wasted asparagus.

For asparagus, a standard serving size is six medium spears, a 1/2 cup of pieces, or just over three ounces cooked.

Because of its high fiber content, asparagus can cause flatulence, stomach cramps, and gastric upset in some people. Asparagus contains asparagusic acid that may break down to sulfurous compounds and lend a funny smell to your urine.

Asparagus, a vegetable with a high nutritional value, can be eaten cooked or raw. Because of its chewy texture, cooking is the most common preparation method. However, thinly sliced ​​or seasoned raw asparagus can give the dish just as much flavor.

Remove woody ends: We recommend trimming off the woody ends because they're difficult to chew and result in stringy roasted asparagus. Cook at a high temperature: A higher temperature is what produces the lovely grilled flavor and al dente texture. We prefer 450 F / 232 C.

Try adding shredded, raw asparagus to pasta dishes and salads. Alternatively, enjoy the spears lightly steamed or sautéed in a frittata, or as a stand-alone side dish. Asparagus is a nutritious choice, regardless of whether it's cooked or raw. Try eating a combination of the two for maximum health benefits.

What are 2 appropriate methods of cooking asparagus? ›

Try roasting, sauteing, grilling and more to bring out the flavor in this crowd-pleasing vegetable. The harbinger of very early spring, asparagus stays in season through the summer. Its elegant, snappy stalks stand up well to a variety of preparations, including roasting, steaming, sautéing and grilling.

But wait, there are more ways to cook asparagus!

Blanching, roasting, and grilling are my three go-to cooking methods, but you can also sauté asparagus for a frittata or pasta or poach whole spears for a quick dinner side dish. I even like it simmered into soup. Alternatively, don't cook it at all!

Try roasting, sauteing, grilling and more to bring out the flavor in this crowd-pleasing vegetable. The harbinger of very early spring, asparagus stays in season through the summer. Its elegant, snappy stalks stand up well to a variety of preparations, including roasting, steaming, sautéing and grilling.

Season the asparagus spears liberally with black pepper and lemon salt. Add olive oil into the hot pan and let it start to smoke. Add the asparagus spears in an even layer along with any remaining seasoning from the tray. Sauté for 90 seconds or until the green of the asparagus brightens and the white begins to char.

We also take the quick extra step of peeling the base of the spears to ensure the asparagus is as tender throughout as possible. Here's our method. Trim 1 inch off the base of the spears. Check to make sure that what remains of the spear looks moist.