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Asparagus is one of those veggies that’s always in my fridge—it’s quick, easy, and works with just about any meal. Depending on what I’ve got going on (or how much time I have), I’ll either roast it in the oven for a little crispness or do a quick boil on the stovetop to keep it simple. The best part? You don’t need a ton of ingredients—just olive oil, salt, and pepper. It’s an easy, no-fuss way to get something green on the plate without overthinking it. Let me walk you through both of my preferred methods for cooking asparagus so you can pick what works for you.
Table of contents
Asparagus is one of those sneaky veggies that packs a ton of nutrition without making a big deal about it. Just one plain serving has around 20 calories but comes loaded with about 6% of your daily fiber and a boost of vitamin A and folate (especially important if you’re expecting!). Healthy and easy—what’s not to love?
Tips for Choosing Asparagus at the Grocery Store
Picking the right bunch of asparagus can make all the difference. Here’s what to look for next time you’re at the store:
- Avoid dry or woody ends: If the bottoms look shriveled or super woody, they’ve likely been sitting around too long.
- Check the tips: Go for spears with tightly closed tips that look firm, not mushy. The tips are the most tender part, so you want them in good shape.
- Look for vibrant color: Whether it’s green, purple, or white asparagus, the stalks should be bright and fresh-looking, not dull or faded.
- Size matters (but not how you think): Thicker spears aren’t necessarily tougher, and thinner spears aren’t always more tender. Both work great—it really depends on how you’re cooking them. Just keep the bunch consistent in size for even cooking.
- Test the snap: If you can, gently bend a spear. Fresh asparagus will snap cleanly, while older stalks tend to bend or feel limp.
How to Clean and Trim Asparagus
The first step for either cooking method is washing the asparagus and then cutting off the woody bottoms. If your batch is especially woody at the bottom, shave some of the outside bottom layers with a vegetable peeler in addition to trimming the ends.
How To Boil Asparagus
- Prepare a pot of water with salt. Bring it to a boil. If serving the asparagus cold or reheating, prepare an ice bath to shock the asparagus after cooking.
- Carefully place trimmed asparagus in boiling water and simmer until tender.
- Toss with olive oil, salt, and pepper. A squeeze of lemon is also lovely as is a sprinkle of parmesan cheese.
- Serve immediately so you can enjoy their crispness.
How to Cook Asparagus in the Oven
- Toss asparagus in olive oil and a pinch of salt and black pepper. You can add more seasoning if you’d like, but it really doesn’t need more.
- Place the asparagus on a roasting pan and put it in the oven; it’s ok if they’re overlapping but you can spread it as much as possible.
- Roast until tender and slightly colored. Note that thicker stalks will take longer.
Tips for Cooking Asparagus
Cooking asparagus is all about bringing out its natural flavor and keeping that perfect tender-crisp texture. Here are some tips to get it just right:
- Trim the ends: Those woody ends? They’re not fun to eat. Snap or cut them off before cooking—it’s an easy way to make sure you’re left with just the tender, edible parts.
- Don’t overcook: Asparagus cooks quickly, no matter how you prepare it. Keep an eye on it to avoid ending up with limp, soggy spears. You’re aiming for tender with a little bite.
- Use high heat for roasting or grilling: If you’re roasting or grilling, crank up the heat! This helps caramelize the asparagus and gives it those irresistible browned edges.
- Season simply: Olive oil, salt, and pepper are all you need to let asparagus shine. You can always add extras like lemon juice, parmesan, or garlic if you’re feeling fancy. Sometimes I “blanket” the asparagus in cheese for a cheesy oven-roasted asparagus.
- Blanch for a pop of color: If you’re boiling or steaming, an ice bath after cooking locks in that bright green color and stops the cooking process. It’s great for serving asparagus cold in salads or as a side.
- Mix up the methods: Roasted, boiled, steamed, grilled asparagus, or even air-fried asparagus—there’s no wrong way to cook asparagus. Experiment with different methods to keep things interesting.
Recipes using asparagus
- Dairy-Free Asparagus Soup
- Crusted Salmon with Asparagus
- Vegetarian Frittata
- Goats Cheese and Asparagus Canapés
- Shrimp and Asparagus Sheet Pan Dinner
- Chickpea and Roasted Asparagus Cous Cous Salad
- Air Fried Asparagus
- Garlic Herb Chicken and Asparagus
- Baked Asparagus Dip
Frequently asked questions
Fresh asparagus lasts 3 to 4 days in the fridge. Cooked will be good for three to five days and can be frozen and reheated.
Although usually available year-round, asparagus’s best season is late winter through spring. It usually peaks in April.
Yes, after cooking, you can freeze asparagus for up to 2 months. Make sure to seal it in an airtight container or wrap tightly in foil or freezer wrap. You can reheat in the oven for 1-2 minutes until warmed through.
More cooking tutorials:
- How to Make Caramelized Onions
- How to Make Your Own Pizza Dough
- How to Boil Eggs
- How to Make Dressing
- How To Cook Pasta
- How To Make Oat Flour
- How to Make Pesto
If you’ve found this cooking resource for How to Cook Asparagus helpful or if you’ve tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with this technique. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories
How to Cook Asparagus in the Oven or on the Stove
Ingredients
- 1 bunch asparagus medium to large thickness
- Olive oil
- Salt and 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, about 3-4 minutes
- Serve immediately.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
