Make the most of this spring gem.
Okay, but enough talk about asparagus nutrition! It's time to get into the nuts and bolts of how to cook asparagus so you can make the most of your haul. Here are all the asparagus cooking tips you need to get the most out of this veg—and make it official that spring has sprung in the most delicious way, baby.It helps when cooking asparagus to bring home the freshest bunch in the first place, of course, so look for stalks with tips that are tightly packed and not at all soft or wet.
As soon as you get back from the store, it’s chill time. But don’t just stuff that bunch in the fridge; you’ll retain max freshness and flavor by taking a few minutes to prep your spears for storage. “The joy of asparagus is that it can easily be made using almost any cooking technique: blanching, roasting, grilled, raw, seared, or even fried,” deBoschnek says. So the best way to make it is all about what you enjoy the most, in terms of flavor and texture.
Let’s begin with how to sauté asparagus. Ramos starts by slicing asparagus spears in one-inch pieces heating a splash ofin a wide skillet over medium-high heat. Next, you add the asparagus pieces to the hot pan and sprinkle with about a teaspoon of salt per pound of asparagus. “Toss for two to three minutes until the skin is bright green and there’s still some bite to it,” Ramos says. You don’t want to sauté them for so long they lose all their firmness.
Avoiding that fate can be as easy as paying attention to the cook time on asparagus recipes—as well as watching the clock, especially if you’re a total newbie. Another way to ward off mushy spears is to choose thicker stalks to begin with—since the skinnier the stalks, the easier it is to overcook them. In general, higher temps and quicker cooking time are key to a crisp texture.
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