9 Tips for Cooking Great-Tasting Asparagus
Updated: Dec. 13, 2019The secret to perfect asparagus? It's all in the preparation.
When asparagus appears in grocery stores, spring has arrived. The slender green vegetable stands like a flag against the pale beige of winter potatoes, rutabagas, and squash. Spring! No wonder it’s so popular (we have over 500 asparagus recipes on our site alone!).
Bottom line is, when asparagus is in season, you should eat it as often as you can. Follow these nine tips to ensure that you make the most delicious asparagus possible.
Tip 1: Buy the freshest asparagus you can find
The snappy texture of asparagus can go limp rather quickly. The more locally grown your asparagus, the less time it’s been in storage. Regardless, make sure to eat asparagus within a few days of purchase.
Tip 2: Know which type you like best
Many people prefer thin asparagus stalks for their tender texture. Thin asparagus is indeed delicious at its prime, tender and sweet. It can also be more fragile.
Fatter asparagus has a more robust asparagus flavor, and a meatier texture. It isn’t necessarily stringy (more on that in a bit).
And what’s up with white asparagus? This vegetable, popular in Germany, is actually grown underground, so the spears don’t produce chlorophyll and are white. White asparagus is delicately flavored and tasty. Be sure to peel it, though, as the stalk’s outer layers can be bitter.
Tip 3: Store asparagus properly
Asparagus bunches tend to come tightly belted by a rubber band. As soon as you get home, snip off this constrictive belt! It can easily bruise your vegetable and can cause an unpleasant rubbery texture. Keep the loose asparagus in a produce bag in the fridge until you use it.
Tip 4: Wash it well
Fine grit can lurk in asparagus tips. To get rid of it, fill a bowl with cold water and soak the asparagus for a few minutes, then rinse off. That should rid the stems of any unpleasant sandiness.
Tip 5: Break off the woody ends with an easy trick
Unsure how much of the end to trim off? Let the stalk tell you. Gently bend the asparagus. You’ll be able to feel where it wants to break. Snap off the stalk end as far down as it will easily break.
If you don’t want to go one by one, you can also use a chef’s knife to slice off the tough, white-ish ends. Aim for about an inch, maybe a bit more.
Tip 6: Peel fatter stems
If your stalks are large, peel them to reduce the risk of a stringy texture. Use a vegetable peeler to peel the tough area of the stalk, from the end to just below the tip. (Never peel the tips, obviously!) You can also scrape off the scales with a knife.
Tip 7: Cut it up to mask imperfections
If you know your asparagus has gone a bit bendy, or if you’re serving it to texture critics like children, do yourself a favor and chop up the asparagus. Aim for slices between 1 and 2 inches long, like little asparagus batons. These will cook quite quickly, so keep a close eye on them. In smaller bites, any stringiness is hardly noticeable.
This is also a great way to prep asparagus for stir-frys and salads, as you get pieces that are easy to spear with a fork and eat without a knife and fork.
Tip 8: Don’t overcook it!
If you only obey one rule, let it be this one. Overcooked asparagus is a sad, mushy experience. Whether you’re steaming or roasting, cook it until it’s just tender. Test it frequently during cooking. You can pierce it with a fork, or sample a spear. (We won’t tell anyone if you have to sample several spears, just to be really sure.)
Tip 9: Play with flavors
Asparagus is straight-up delicious with just butter or oil and salt. But it actually pairs well with a surprising range of ingredients. Try it topped with pesto, sprinkled with nuts, decked out in cheese, showered with herbs…you get the picture. Find some of our favorite asparagus recipes here.
Sheet-Pan Chipotle-Lime Shrimp Bake
I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It’s all about what's available for a decent price. —Colleen Delawder, Herndon, Virginia
Asparagus Nicoise Salad
I’ve used my Nicoise as an appetizer or a main-dish salad, and it’s a winner every time I put it on the table. Here’s to a colorful, make-ahead salad! —Jan Meyer, St. Paul, Minnesota
Asparagus with Fresh Basil Sauce
Add flair to your appetizer platter with this easy asparagus starter. The dip also doubles as a flavorful sandwich spread. —Janie Colle, Hutchinson, Kansas
Feta Asparagus Frittata
Asparagus and feta cheese come together to make this frittata extra special. Perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Mildred Sherrer, Fort Worth, Texas
Asparagus Beef Lo Mein
This springtime beef lo mein recipe is as easy as it gets. Ramen noodles make it extra fun. —Dottie Wanat, Modesto, California
Salmon and Spud Salad
I headed straight for the kitchen when I decided to pick up a healthier lifestyle. This salmon with veggies proves that smart choices can be simple and satisfying. —Matthew Teixeira, Milton, Ontario
Chicken Quinoa Bowls with Balsamic Dressing
I love this recipe because its simplicity allows me to spend time with my family while not sacrificing taste or nutrition. Plus the fresh spring flavors really shine through! —Allyson Meyler, Greensboro, North Carolina
Asparagus Tofu Stir-Fry
With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. Check out our guide if you’re new to tofu. —Phyllis Smith, Chimacum, Washington
Radish Asparagus Salad
Lemon zest and mustard in the dressing add the perfect punch to crisp asparagus and crunchy radishes in this fresh spring salad. My family loves it! —Nancy Latulippe, Simcoe, Ontario
Fontina Asparagus Tart
This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan
Spring Asparagus
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. —Millie Vickery, Lena, Illinois
Asparagus Ham Strata
You can easily prepare this the night before for a luncheon, or in the morning for dinner. I serve it year-round for large groups, like my card and garden clubs, and make it for picnics and other occasions. Nearly every time I do, someone requests the recipe! —Ethel Pressel, New Oxford, Pennsylvania
Salmon Vegetable Salad with Pesto Vinaigrette
A bounty of vegetables keeps this salad light on calories, while salmon makes it hearty enough for a meal. It's become a springtime staple at our house. —Frances Pietsch, Flower Mound, Texas
Artichoke & Lemon Pasta
While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. —Peter Halferty, Corpus Christi, Texas
Veggie Nicoise Salad
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Asparagus Swiss Quiche
Fresh asparagus stars along with bacon, onion and Swiss cheese in this hearty quiche. —Mary Ann Taylor, Rockwell, Iowa
Tuscan-Style Roasted Asparagus
This is especially wonderful when locally grown asparagus is in season, and it's so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. —Jannine Fisk, Malden, Massachusetts
Overnight Asparagus Strata
I've made this tasty egg dish for breakfast, brunch, even dinner as a side dish. This is not your run-of-the-mill strata. —Lynn Licata, Sylvania, Ohio
Parmesan Asparagus
Nothing could be more simple than this side dish. Since it has just four ingredients, I assemble it in no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. —Mary Ann Marino, West Pittsburgh, Pennsylvania
Roast Beef Aioli Bundles
Don't let these dainty bundles fool you. They're so perfectly balanced, everyone will gobble them up! —Taste of Home Test Kitchen
Tarragon Asparagus Salad
I love asparagus, and I love it even more when drizzled with my light, lemony vinaigrette dressing with a touch of tarragon. It's perfect as a side for fresh spring meals. —Linda Lace, Winter Park, Florida
Asparagus & Cheese Frittata
This rich and creamy frittata begins in the skillet and ends in the oven. We like this melty, cheesy dish with salad on the side. —Gilda Lester, Millsboro, Delaware
Savory Asparagus Strata
Fresh asparagus and goat cheese combine to make a delectable strata. Assemble it a day ahead and let it chill overnight for an easy brunch!—Lynda Ruce, Minneapolis, Minnesota
Mushroom Asparagus Quiche
Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its easy crescent roll crust means you'll have dinner ready in a snap! —Sharon A. Fujita, Fontana, California
Bacon-Wrapped Asparagus
My husband and I grill dinner almost every night, and I love grilling veggies for a side dish. I serve this grilled bacon wrapped asparagus recipe with meat and sliced fresh tomatoes for a wonderful meal. —Trisha Kitts, Dickinson, Texas
Rosemary Roasted Potatoes and Asparagus
Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho
Honey-Lemon Asparagus
Everyone who tastes my glazed asparagus takes a second helping, so I usually double the recipe. For another option, try using a root vegetable like turnip or parsnip. —Lorraine Caland, Shuniah, Ontario
Asparagus Frittata
You would never guess that egg substitute is used in this fun variation on the classic asparagus frittata. —James Bates, Hermiston, Oregon
Chicken Sausage & Gnocchi Skillet
I had a bunch of fresh veggies and combined them with sausage, gnocchi and goat cheese when I needed a quick dinner. Mix and match your own ingredients for unique results. —Dahlia Abrams, Detroit, Michigan
Garden Risotto
With asparagus, spinach and peas, this simple side adds spectacular flavor and tons of health benefits from green veggies. Add some Parmesan cheese, and you've got one delectable dish! —Kendra Doss, Kansas City, Missouri
Lemon-Roasted Asparagus
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California
Turkey Club Roulades
Weeknights turn elegant when these short-prep roulades with familiar ingredients are on the menu. Not a fan of turkey? Substitute lightly pounded chicken breasts. —Taste of Home Test Kitchen
Tortellini with Asparagus & Lemon
This is a terrific warm-weather dish, loaded with fresh flavors. I make mine meatless, but some sliced grilled chicken on top would be awesome, too. —Crystal Schlueter, Northglenn, Colorado
Asparagus Cream Cheese Omelet
When asparagus is in season, it makes an appearance at almost all of my meals. It tastes fantastic in this cheese omelette, and it looks pretty, too. —Jane Cain, Junction City, Ohio
Baked Cod Piccata with Asparagus
It takes longer for the oven to preheat than it does to prepare this delicious, good-for-you dish. While it’s baking, I throw together a quick salad. —Barbara Lento, Houston, Pennsylvania
