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Asparagus is delicious on its own or as a fresh pop of color and flavor in pastas, salads, stir fries, and beyond. It’s a versatile veggie that can be prepared multiple ways. We love it:
Roasted. The easiest way to prepare and showcase super fresh asparagus is to roast it in the oven. Simply toss in a small amount of olive oil, sprinkle with salt and pepper, and roast at 400 degrees until stalks darken and become tender and the tops begin to crisp.
Grilled. Earthy asparagus pairs well with the char from a barbeque or grill pan. Look for stalks that are thick and firm to stand up to the heat. Drizzle asparagus with olive oil, season generously with salt, and cook over high heat until bright green with dark grill marks.
Sautéed. Sautéing asparagus makes it extra tender and is a great choice for thinner, more delicate stalks. Melt butter, olive oil, or a combo of the two in a skillet over medium heat, add whole asparagus and cook until bright green and just beginning to wilt.
Here are a few more simple tips and tricks to make the most of peak asparagus all season long.
- No matter what the preparation, removing the tough, woody ends of asparagus is a necessary first step. Keep the rubber band on your bunch and use a large kitchen knife to slice all the ends evenly at the same time.
- To shorten the cook time of especially thick asparagus, peel the outer layer of stalks using a vegetable peeler.
- For perfectly uniform slices in a snap, cut stalks using a pair of sharp kitchen shears.
- Create an impressive but easy asparagus garnish. Use a vegetable peeler to slice thin ribbons, delicious served raw in salad or quick boiled for veggie “noodles.”
Choose from any or all of our asparagus recipes to make this season!
Asparagus and goat cheese salad
Baked Asparagus Fries
Creamy Penne with Asparagus and Shiitakes
Asparagus Leak Soup
Prosciutto-Wrapped Asparagus
