How to Cook Asparagus 10 Ways – Asparagus Recipes

Use a sharp knife to cut where the woody ends begin.

Alternatively, snap off the end by bending the stalk between your fingers; it will naturally break where the tough part starts.

Trim any remaining tough parts with a knife if needed.

Place asparagus in a colander or mesh strainer.

Run under cool water.

Shake the colander to remove excess water.

Fill a large bowl with ice and keep chilled for an ice bath.

Bring a pot of generously salted water to a boil.

Place asparagus into boiling water and cook for about 3 minutes, until crisp-tender.

Use tongs to remove asparagus and immediately place in the ice bath for 1 minute.

Pat dry before using.

Preheat oven to 400°F.

Arrange trimmed asparagus on a baking sheet in a single layer, lined with parchment if desired.

Drizzle with olive oil and sprinkle with salt and pepper.

Roast for 12–20 minutes, depending on thickness, until tender and slightly crispy.

Blanch asparagus first (see above).

Preheat grill to high heat.

Toss blanched asparagus with olive oil, salt, and pepper.

Place on the grill and cook for 3–5 minutes, turning occasionally, until tender and slightly charred.

Bring a large pot of salted water to a boil.

Add asparagus to boiling water, reduce heat slightly, and simmer for 5–7 minutes until tender.

Remove asparagus, let cool slightly, then toss with olive oil, salt, and pepper before serving.

Add water to a saucepan or pot and place a steamer basket on top. Bring water to a boil.

Place asparagus in the steamer basket, cover with a lid, and cook for 4–5 minutes until tender.

Remove from pot and season with salt, pepper, and olive oil.

Heat oil or melt butter in a skillet over medium heat.

Add whole or cut asparagus to the skillet.

Cook for 5–7 minutes, gently stirring or rotating stalks, until bright green and crisp-tender.

Season to taste with salt and pepper and serve.

Turn oven broiler to high heat.

Toss asparagus with olive oil, salt, and pepper.

Arrange on a baking sheet in a single layer.

Broil for 4–6 minutes until crisp-tender and slightly charred.

Preheat air fryer to 375°F.

Toss asparagus with olive oil, salt, and pepper.

Place in air fryer basket.

Cook for 7–10 minutes.

Add 1 cup of water to the Instant Pot and place the steaming rack inside.

Place asparagus on the rack.

Lock the lid and cook on high pressure for 1 minute.

Allow pressure to release naturally before opening.

Remove asparagus and season with olive oil, salt, and pepper.

Dampen 3–4 paper towels with water and place asparagus on top.

Roll up the paper towels with asparagus inside and place in a microwave-safe dish.

Microwave on high for 3–4 minutes.

Let sit for 1 minute, then carefully remove.

Season with salt and pepper and serve.

Trim about ½ inch from the bottom of the stalks.

Place trimmed ends down in a glass or jar with about 1 inch of water.

Refrigerate and use within 3–6 days.

Place cooked asparagus in airtight containers or resealable bags.

Refrigerate and consume within 3–4 days.

Blanch asparagus first (see above).

Place blanched stalks in a single flat layer inside a freezer-safe bag.

Freeze flat initially, then store as needed.

Use within 10–12 months.