How to Cook Asparagus in the Oven or on the Stove
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How to Cook Asparagus in the Oven or on the Stove
Description
To cook asparagus on the stovetop, trimmed stalks are simmered in salted boiling water just until tender, about 3–4 minutes. After cooking, tossing with olive oil, salt, and pepper adds flavor and prevents sticking. If serving cold or reheated, an ice bath immediately after boiling preserves color and firmness.
Oven cooking involves tossing asparagus in olive oil with salt and pepper, then roasting at 425°F until tender and lightly colored, typically 8–12 minutes depending on thickness. Roasting develops a slight caramelization on the exterior, enhancing natural sweetness.
This method suits meals requiring a quickly prepared vegetable or when a slightly roasted flavor is preferred. Both methods yield a tender bite with fresh, natural asparagus flavor enhanced by seasoning.
Cooked asparagus can be stored in the refrigerator in airtight containers for several days and freezes well for up to two months. Frozen asparagus can be reheated in the oven to regain warmth.
Ingredients
- 1 bunch asparagus medium to large thickness
- olive oil
- salt
- black pepper
Instructions
Stovetop Instructions
- Prepare a pot of 8 cups water with 2 tablespoons coarse salt and bring to a boil
- If serving the asparagus cold or reheating, prepare an ice bath to shock the asparagus when done
- Using a large chef knife or kitchen shears, trim the bottoms of the asparagus removing the tough white stems
- Carefully place asparagus in boiling water and simmer for 3-4 minutes or until tender
- Once tender, carefully remove or strain the asparagus, and then toss with olive oil, salt, and pepper
Oven Instructions
- Preheat oven to 425°F
- Toss asparagus in olive oil and a pinch of salt and black pepper
- Place the asparagus on a roasting pan and place in the oven
- Roast until tender and slightly colored, and the thickest part of the asparagus is fork tender, about 8-10 minutes for thin asparagus, and up to 12 minutes for thicker ones.
- Serve immediately.
Notes
- Store cooked asparagus in airtight containers in the refrigerator for 2 to 3 days.
- Freeze cooked asparagus tightly wrapped or in sealed containers for up to 2 months.
- Reheat frozen asparagus in the oven for 1–2 minutes until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 32 kcal
% Daily Value*
| Calories | 32kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 10mg | 0% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 851IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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