When the local crop of asparagus first starts to trickle into the market, we can’t wait to get it home. Tender and sweet, asparagus is wildly versatile and easy to cook, making it a favorite for breakfast, lunch, or dinner.
Asparagus can be sold in several sizes, from pencil-thin and slender to jumbo stalks. Though thin stalks may be slightly more tender, any sized asparagus can be tender if cooked properly, so choose the size based on your preference.
The key to choosing asparagus is to look for stalks that are firm and can hold up their own weight without drooping or bending. Avoid asparagus with limp or soft stems, and be sure that the tips of the asparagus are tightly closed and firm. One of the first signs of asparagus that is past its prime is slimy or soft tips.
Asparagus comes in green, purple, and white colors. Green and purple asparagus are close in flavor (grassy and earthy), and but white asparagus, grown under a cover of dirt to prevent exposure to sunlight, is mild and delicate, though a bit bitter.
Asparagus is easy to cook, and because it can become mushy and soggy when overcooked, it benefits from high-heat cooking methods like roasting, grilling, and sautéing, as well as gentle steaming. These result in tender-crisp asparagus, which is the vegetable equivalent of perfectly al dente.
Before cooking, the woody-end of the asparagus should be trimmed. Give a stalk of your asparagus a slight bend at the end; where it breaks naturally is where it should be trimmed. Thick stalks may benefit from being peeled with a vegetable peeler to remove a fibrous exterior, but slender stalks can be cooked as is.
You can cook asparagus whole, which is great for roasting or grilling, or in pieces. For more formal presentations, just the asparagus tips may be used, since they are the most tender and least fibrous part of the vegetable.
Grilling
Lightly coat the asparagus with oil, and season with salt and pepper. Grill over direct heat until the stalks are lightly charred around the edges and tender-crisp, just a few minutes. Serve as is, or finish with a squeeze of lemon juice, finely grated Parmesan cheese, or a sauce on the side.
Roasting
Lightly coat the asparagus with oil, and season with salt and pepper. Arrange in a single layer on a baking sheet, using a second, if needed to avoid overcrowding. Roast in a 425°F oven, turning at least once, until the asparagus is lightly browned around the edges and tender-crisp, about 10 minutes. Serve as is, or finish with toasted breadcrumbs, chopped hazelnuts, or sautéed mushrooms.
Steaming
Place trimmed, halved, or approximately 1-inch pieces into a steamer over simmering water. Cover and cook until the asparagus is vibrant green and tender-crisp, about 4 minutes. Toss the steamed asparagus with a mustard vinaigrette, layer in a frittata, or serve as is seasoned with salt and pepper.
Sautéing
Heat oil or butter in a skillet over medium-high heat. Add the asparagus, season with salt, and cook, tossing frequently, until it begins to brown and is tender-crisp, about 8 minutes. Add garlic, shallots, ginger, or other aromatics during the last few minutes, if you like.
If now you’re super in the mood for asparagus, try a few of our favorite recipes: