How to Cook Asparagus (6 Different Ways)
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How to Cook Asparagus (6 Different Ways)
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Learn how to cook asparagus in 6 different ways! In this step by step guide, you'll find the best ways to cook asparagus like a pro! Learn how to blanch (boil), steam, roast, sauté, broil, pan roast and grill fresh asparagus to crisp-tender perfection.I will also share my best tips for buying, storing and preparing asparagus!
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Ingredients
Boiled/Blanched Asparagus
- 1 pound asparagus trimmed, spears
- 8 cups water
- 1 teaspoon sea salt or kosher salt
- asparagus trimmed, 1 pound, spears
- water enough to cover the bottom of the pot
Roasted Asparagus
- 1 pound asparagus trimmed, spears
- 1 tablespoon olive oil to taste
- 1 tablespoon salt
- 1 tablespoon black pepper
- garlic minced, optional, 2-3 cloves
Sautéed Asparagus
- 1 pound asparagus spears
- 1 tablespoon olive oil
- 2 tablespoons butter
- salt to taste
- black pepper to taste
Broiled Asparagus
- 1 pound asparagus trimmed, spears
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
Pan-Roasted Asparagus
- 1 pound asparagus trimmed, spears
- 1 tablespoon olive oil
- 1 tablespoon water vegetable broth or chicken broth, or broth
- 1 garlic peeled and smashed, clove
- 1-2 tablespoons butter
- salt to taste
- black pepper to taste
Grilled Asparagus
- 1 pound asparagus trimmed, spears
- olive oil to drizzle
- salt to taste
- black pepper to taste
Instructions
Boiled /Blanched Asparagus
- Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches.
- Bring a pot of salted water to a boil and set a bowl filled with ice and water near by.
- Drop the asparagus into the boiling water and cook for about 1 to 2 minutes or until bright green and fork tender. Thicker asparagus may take as long as 3 minutes.
- Using kitchen tongs, transfer the blanched veggies to the iced water to stop the cooking. After about a minute, drain the asparagus from the iced water. Pat them dry, if necessary.
Steamed Asparagus
- Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches. Fill a large pot with about 2 inches of water. The water should be below the steamer basket.
- Place steaming basket into the pot and bring the water to a boil over high heat.
- Using kitchen tongs, carefully put the asparagus in the steamer (be careful the steam is hot) and cover.
- Lower the heat to medium and steam until bright green and fork-tender, about 2 to 4 minutes.
- Using kitchen tongs, transfer the blanched veggies to the iced water to stop the cooking. After about a minute, drain the asparagus from the iced water. Pat them dry, if necessary.
Roasted Asparagus
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches
- Lay the asparagus on the sheet pan and drizzle them with olive oil. Sprinkle with salt and black pepper and toss to coat.
- Spread the spears in a single layer and roast until the base of the asparagus can be easily pierced through with a fork, about 10 to 15 minutes for thin asparagus and up to 25 minutes for thicker ones.
- Remove from the oven and serve.
Sautéed Asparagus
- Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches, and then cut into 2-inch spears.
- Heat a large sauté pan over medium-high heat. Add the butter.
- Once the butter is melted, add the asparagus and cook for 3 to 5 minutes or until lightly browned and tender.
- Season with salt and pepper.
Broiled Asparagus
- Set the oven rack to the upper position, about 6-inches away from the upper heating element and line a baking sheet with parchment paper or foil. Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches. Set the oven to broil using the high setting, if available.
- Place asparagus on a sheet pan and drizzle them with olive oil. Sprinkle with salt and black pepper and toss to coat.
- Spread the spears in a single layer and broil until the asparagus are lightly brown on the edges and tender, about 6 to 8 minutes. Times will vary depending on your oven setting.
Pan Roasted Asparagus
- Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches.
- Add the olive oil, water or broth, garlic and butter into a large sauté pan over medium-high heat.
- When the butter is melted, add the asparagus and using kitchen tongs, toss to coat.
- Cover the pan and cook for about 2-3 minutes or until the asparagus are bright green.
- Remove the lid and turn the heat to high. Season with salt and pepper.
- Sear the asparagus, tossing them with tongs as needed until the asparagus are lightly browned on some spots, about 3 minutes.
Grilled Asparagus
- Preheat a grill to medium-high heat.
- Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches. Toss the spears with olive oil, salt and pepper.
- Lay the asparagus on the grill in a row. You can use a vegetable basket or foil, if needed.
- Grill asparagus until tender, about 5 to 8 minutes, flipping or rolling halfway through. Remove from the grill and serve.
- Alternatively, you can use a grill pan if an outside grill is not available.
Nutrition Information
Show Details
Calories
15kcal
(1%)
Carbohydrates
3g
(1%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
405mg
(17%)
Potassium
153mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
572IU
(11%)
Vitamin C
4mg
(4%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 15 kcal
% Daily Value*
| Calories | 15kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 405mg | 17% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 572IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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