How to Cook Asparagus in the Oven or on the Stove
Cooking asparagus is easy. After some washing and trimming, you can roast it in the oven or boil it on the stovetop.
Servings: 4 servings
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, 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.
Video
Notes
Storage: Cooked asparagus should be stored in an airtight container in the fridge. It will keep well for 2 to 3 days.
Freezing Instructions: 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.
Photo Credit: Erin Jensen
Nutrition
Calories: 32kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 227mg | Fiber: 2g | Sugar: 2g | Vitamin A: 851IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 2mg
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