How to Cook Asparagus (6 Different Ways)
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!
Servings 6 servings
Calories 15kcal
Ingredients
Boiled/Blanched Asparagus
- 1 pound asparagus spears
trimmed
- 8 cups water
- 1 teaspoon sea or Kosher salt
Steamed Asparagus
- 1 pound asparagus spears
trimmed
- Water, enough to cover the bottom of the pot
Roasted Asparagus
- 1 pound asparagus spears trimmed
- 1 tablespoon olive oil Salt and black pepper to taste
- Optional: 2-3 garlic cloves minced
Sautéed Asparagus
- 1 pound asparagus spears
- 1 tablespoon olive oil
- 2 tablespoons butter
- Salt and black pepper to taste
Broiled Asparagus
- 1 pound asparagus spears trimmed
- 1 tablespoon olive oil
- Salt and black pepper to taste
Pan-Roasted Asparagus
- 1 pound asparagus spears trimmed
- 1 tablespoon of olive oil
- 1 tablespoon water or broth vegetable broth or chicken broth
- 1 garlic clove peeled and smashed
- 1-2 tablespoons butter
- Salt and black pepper to taste
Grilled Asparagus
- 1 pound asparagus spears trimmed
- Olive oil to drizzle
- Salt and 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
Calories: 15kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 405mg | Potassium: 153mg | Fiber: 2g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg