How to Cook Asparagus 5 Ways

While we love using asparagus in a pasta or frittata, the quintessential spring veggie might shine the brightest as a solo act. With just a few seasonings and your cooking method of choice, you can transform asparagus into a simple side in well under the time it takes to get dinner on the table. 

The downside of that quick cooking time? It’s easy to overcook, as anyone who’s been presented with mushy or chewy stalks will know. Because local asparagus season is so fleeting, we’ve put together a guide to ensure crisp-tender, fresh-tasting spears every time. Read on for all the ways you can make asparagus, from blanching and sautéeing to roasting and grilling. 

How to prep asparagus

How to trim asparagus

Most asparagus have fibrous, woody ends that you’ll want to discard or compost. While you can simply snap off the bottom part of the asparagus, a more foolproof way to ensure you’re not snapping off any of the edible parts is by lining them up on a cutting board and trimming with a knife. In general, you can tell where the woody part begins by the color of the asparagus — it will start to fade from green to white at the point that you want to trim. 

How to peel asparagus

Peeling asparagus isn’t necessary, but it can be beneficial if you have thick stalks or if you’re trying to make a shaved asparagus salad. Peeling also creates more consistent stalks for cooking and can result in more tender asparagus. To peel asparagus, first trim the woodiest ends, then peel the asparagus halfway up from the spear to the root end using a vegetable peeler, leaving the tips intact. You can hold thicker spears in your hand, but for thinner ones you’ll want to lay them flat on a surface so they don’t break. For the thinnest asparagus, skip peeling them altogether. 

How to roast asparagus

Trim off the woody ends of your asparagus and preheat the oven to 425°F. Lightly season asparagus with salt and pepper, and drizzle with about one tablespoon olive oil. Place on a baking sheet or roasting pan and roast, turning once, until sizzling and lightly browned, eight to 12 minutes depending on the thickness of the asparagus.

How to sauté asparagus

This method works best for thin or medium asparagus. Trim off the woody ends of your asparagus, then cut the asparagus into one-inch pieces, preferably on a bias to make them pretty. Add one tablespoon of oil or butter to a cast-iron skillet or other sauté pan over medium heat. Add asparagus to the pan in a single layer, season with salt and pepper, and cook for three to six minutes, until bright green, stirring often. (Thinner asparagus will cook more quickly.) 

How to steam asparagus

Trim off the woody ends of your asparagus. Bring an inch of water to a boil in a pot with a steamer insert. Place spears in a single layer. Cover and cook for about three to five minutes. Remove with a slotted spoon and blot excess water using a paper towel. 

How to grill asparagus

Reserve grilling for medium or thick asparagus to prevent overbrowning. Trim off the woody ends of your asparagus; meanwhile, light a grill or preheat a grill pan to high. Brush asparagus with oil and season with salt and pepper. Place on the grill and cook, turning occasionally, until tender, about five minutes. You can also use your broiler: Preheat the broiler to high, spread asparagus in an even layer on a baking sheet, and broil for eight to 10 minutes, turning occasionally. 

How to blanch asparagus

Blanching is a great way to ensure bright-green, crisp stalks, whether you’re serving them immediately or adding them to a salad or pasta. Bring a pot of salted water to a boil in a large wide pot. Add asparagus and cook for one to two minutes. Remove with a slotted spoon and immediately plunge into a bowl of ice water to stop the cooking process. Let stand until completely cool, then drain. 

How to store asparagus

Trim the bottoms and store them in a glass jar upright with about an inch of water, then cover with a plastic bag. They’ll last this way for about four days in the fridge.