How to cook asparagus in 6 ways: steamed, boiled, roasted, broiled, air fried, or sautéed - with simple step-by-step instructions for prepping and cooking + FAQs!
Wash the asparagus in a large bowl of water, swishing it around, as the spears can hide grit/sand in the crevices. Then pat them dry.
Trim the stalks. The quickest way to do so is to bend a single stalk near where the green is fading into white. The stalk should naturally snap at the correct point to remove the woody ends.Using a sharp knife, then line up the ends of a handful of asparagus spears (at a time) and trim them all in the same spot.If you have really thick spears, their peel can be fairly tough, too. If so, place a spear flat on your work surface and use a vegetable peeler to peel about halfway up the spear. Repeat with the remaining spears.
Steamed Asparagus
Bring about an inch of water to a boil in a large saucepan (or use a multi-teared steaming pan/steamer), then reduce the heat to a simmer and place a steamer basket/insert within the pot, with the asparagus inside it.
Cover the pot with a lid and steam the asparagus until vibrant and tender-crisp. This can take 4-10 minutes, depending on the thickness of the asparagus stalks.
Boiled Asparagus
Bring a pot of water (enough to submerge the asparagus without overflowing) to a boil and add the asparagus.
Boil for 3-5 minutes (up to 7 for super thick stalks) until tender-crisp.Then drain, season, and enjoy.
Roasted Asparagus
Preheat the oven to 400ºF/200ºC.
Arrange the asparagus on a baking tray with space between, drizzle with olive oil, and season with salt & pepper.
Roast the asparagus until tender-crisp inside with lightly browned, caramelized edges, shaking the pan halfway.- Thin: 8-11 minutes,- Medium: 12-15 minutes,- Thick: 16-20 minutes.Toss the roasted asparagus with butter or a sprinkle of parmesan cheese for even more flavor when serving.
Broiled Asparagus
Preheat the broiler to high. Meanwhile, toss the asparagus spear with salt, pepper, and olive oil.
Spread the spears in a single layer across a baking sheet and place it about 6 inches beneath the heating element.
Broil until lightly browned and tender (about 8-10 minutes), flipping every few minutes to avoid burn.
Air Fryer Asparagus
Toss the spears with salt, pepper, and olive oil.
Arrange the asparagus in a single layer with minimal overlapping.
Air fry at 400ºF/200ºC until tender crisp, and lightly golden brown on the edges.- Thin: 3-5 minutes,- Medium: 6-9 minutes,- Thick: 10-15 minutes.
Sautéed Asparagus
Melt butter in a large skillet over medium-high heat.
Add the asparagus stalks (whole or chopped into smaller pieces) and sauté for 5-10 minutes until tender-crisp (the exact time will vary based on their thickness).
Notes
Make sure to trim the spears: The ends are woody and tough.
Cooking time will vary: Asparagus comes in thin, medium, and thick spears, which will affect how long they take to cook.
The spear thickness: Generally, it’s best to use thinner spears for the fastest cooking techniques (like boiling/steaming) and thicker spears for the longer ones (like roasting).
To serve: Asparagus pairs amazingly with garlic, lemon (juice and zest), parmesan, and fresh herbs.
Storing cooked asparagus: Cooked asparagus is best when enjoyed freshly cooked. Leftovers will store in an airtight container in the fridge for 3-4 days.
How to blanch asparagus? Prepare a bowl of iced water. Bring a salted pot of water to a boil, then add the asparagus. Blanching time will depend on the thickness and size of the stalk. However, 3 minutes is the sweet spot. Remove using a slotted spoon or tongs and place in the ice bath.