Tender, savory, the teensiest bit sweet and grassy (in the best way) asparagus is SO good! In fact, I love it so much, I honestly can’t choose pick a favorite way to cook asparagus – so today, I’m sharing you how to cook asparagus 3 different ways!
No matter how you prepare your asparagus – roasted in the oven, grilled on the BBQ, or blanched on the stove – it’s so, so good.
Today, I thought I’d share my three favorite easy methods for cooking asparagus. Try all three, and let me know which you like best!
Asparagus is one of those veggies, kind of like artichokes, that I didn’t appreciate until adulthood – and I definitely didn’t know how to cook asparagus. My mom loved it; I didn’t understand. But then in my 20s, someone cooked some ultra-fresh, just-picked asparagus, lightly blanched, with a bit of butter and salt. Lightbulb + TRUE LOVE.
What’s the best way to cook asparagus? All methods covered here have their merits, but for me, if I was absolutely forced to choose, roasted asparagus is probably my fave. It gets golden and almost crispy in places, and with a nice sprinkle of sea salt, I’m basically happy to eat those things like French fries.
And the grill? Oh, how I love grilled asparagus too. It’s so easy, and the result is tender, just-right asparagus with a bit of char. Yum.
I love blanching asparagus when I’m looking for a light, springy addition to salads or when I’m making a simple side of marinated asparagus.
Really, any which way you cook asparagus, they’re all good!
When buying asparagus, go for firm (not limp) stalks. Try to avoid bunches with split ends or that are too browned on the ends – that means they’ve been on the shelf for awhile. Thin stalks or thick? That’s up to you and what you like best. They’re both good to me!
To wash asparagus, place it in a large bowl or clean sink filled with cold water. Drop in the asparagus and swish it around to remove any errant dirt.
It’s all about the bend and snap! You just want to discard the woody ends of the asparagus. To figure out where the tender stalk ends and the woody end begins, grab the end of the spear with one hand and grasp just above the middle with the other. Then just bend until it snaps – the asparagus will naturally break at the right place. Discard the end.
You can bend and snap all of your spears, or bend and snap just one, then line them up on your cutting board and trim all of your spears on the same spot that the first piece broke off. Easy!
Now you’re ready to roast, grill, or blanch!
Roasted asparagus is tender, slightly browned and crisp on the ends, and addictingly snack-worthy. Preheat your oven to 400 degrees Fahrenheit. Dry your asparagus by rolling it around on a kitchen towel. Place the asparagus in large a bowl and drizzle with olive oil – I use about 1 tablespoon of oil per pound of asparagus. Add a couple of pinches of salt (I like kosher salt) and toss gently with your hands until all of the asparagus is coated.
Spread the asparagus on a large rimmed sheet pan – a single layer is best!
Bake, opening the oven to roll the asparagus around once or twice, until golden brown and tender, 15-20 minutes. Remove from oven and add additional salt to taste.
There you have it: Perfect roasted asparagus!
Grilled asparagus is smoky, tender, and delicious with a bit of caramelized char. Yum! To grill, dry the asparagus by rolling it around in a kitchen towel. Place the asparagus in a bowl and drizzle with olive oil – about 1 tablespoon per 1 pound of asparagus. Add a pinch of salt and toss until coated.
Lay spears on a grill heated medium-high (about 450 degrees).
Close the grill for a couple of minutes. Open and turn asparagus with tongs. Cook for 2-3 more minutes, turning once or twice more, until the asparagus is tender and charred in spots.
Serve, adding another sprinkle of salt if desired. Grilled asparagus is soooo good!
If you’re concerned about your olive oil reaching its smoke point, a good alternative is avocado oil. But I never have a problem with olive oil. I just avoid roasting or grilling with extra-virgin olive oil, which does have a lower smoke point.
Blanched (quickly boiled) asparagus is crisp-tender and perfect for adding to salads or marinating for a delicious appetizer.
To blanch it, fill a large pot with water, and also fill a large bowl with cold water and a few ice cubes. Place the pot over high heat. Bring to a boil and add the asparagus.
Cook for 2-3 minutes, until the asparagus is just tender. Using tongs, immediately transfer the asparagus to the bowl of water. The cold water will help to stop the asparagus from cooking.
Remove from water and serve your blanched asparagus however you like! You can marinate it or give it a light saute in butter or olive oil – a sprinkle of kosher salt and you’re good to go.
There you have it! Roasted asparagus, grilled asparagus, and blanched asparagus. What’s YOUR fave?
Asparagus is a spring vegetable.
It depends on how fresh it was when you got it, but a general rule of thumb is about one week in the fridge.
To keep it fresher longer, some people trim the ends and place the asparagus ends-down in a cup of water then cover with a loose Ziploc or produce bag and fasten with a rubber band.
Green asparagus reminds me in taste and texture of green beans, but with a sharper flavor. It’s grassy and with a bit of earthiness and even sweetness.
Yes. You would want to blanch it first, then place into freezer bags. Press out as much air as possible, seal, and transfer to freezer. But keep in mind that the texture will be more mushy than if you prepared your asparagus from fresh.
If you’re roasting in the oven at 400 degrees Fahrenheit, about 15-20 minutes. For grilling asparagus, cook for about 5 minutes at 450 degrees Fahrenheit. If you’re blanching, boil for 2-3 minutes.
Well, that depends on how hungry everyone is! A good rule of thumb, for medium spears, is about six per person (1/4 pound) as a side.
Asparagus is considered a nutrient-dense food, with folate; vitamins A, C, E, and K; fiber and iron (just under 2 mg of iron per 6-spear serving).
Yes! You can sauté asparagus – simply heat a bit of olive oil in a large frying pan over medium heat, then add the asparagus. Cook, stirring occasionally, until tender – 5 to 10 minutes (depending on the thickness of the stalks). You can also cook it in the microwave by placing clean and trimmed spears in a microwave-safe dish and covering with plastic wrap (poke with fork to vent). Cook on high for about 3 minutes until vibrantly green and tender (but not mushy!)
More Asparagus Goodness
- Half of this Asparagus, Basil & Cream Cheese tart can be topped with optional bacon for the carnivores in the family.
- Lemony Marinated Asparagus = fresh and springy.
- Asparagus and other springy fresh veggies make for a glorious One-Pot Pasta Primavera.