There are many ways that you can cook asparagus and all sorts of recipes you can put them in. My favorites are to toss the spears with a little olive oil, sprinkle with a little salt and pepper and then roast them in the office for about 10-15 minutes. I like to leave them tender crisp and then we use our fingers and pick them up like they are french fries! I often make them alongside a panini or burger in place of fries. Another way I use them a lot lately is to cut them into 2 inch pieces and dump them in my pasta or stir fry along with all the other veggies.
Nutrition Highlights
- Asparagus is a rich source of folic acid, containing about 30 percent Daily Value for ½ cup (about 6 spears or 85 grams) cooked.
- It’s also a good source of vitamin A for healthy vision, and vitamin K, which assists in blood clotting.
- Six spears of asparagus contain about 20 calories and 1.5 grams of fiber.
Varieties
- Asparagus comes in two varieties: green and purple. White asparagus is actually the same variety as green, except that it’s grown without sunlight, which means it can’t produce chlorophyll.
When is Asparagus in Season?
- Because it grows so quickly, asparagus is usually one of the first springtime harvests, though it can grow almost year-round in warmer climates, like California's.
How to Choose Asparagus
- Select stalks that are firm and fresh with tightly closed tips.
- For even cooking time, choose stalks with a uniform diameter.
- The larger the diameter of the spears, the more tender they will be – though they may require peeling.
How to Store Asparagus
- Do not wash asparagus before storing. It will stay fresher longer if you wait until you’re ready to use it to wash it.
- Wrap stalks in a moist paper towel, position upright (cut-side down) in a water-tight container, then and add 1 to 2 inches of water. Cover with a loose plastic bag.
- Stored properly, fresh asparagus will keep 3 to 4 days.
Prepping Asparagus
- Remove the tough ends by cutting with a knife or snapping by hand; spears will naturally break where color fades to white.
- To remove sand and dirt, submerge spears in a bowl of warm water and rinse well.
- Most asparagus does not need to be peeled, but thick spears with tough skin may be the exception. Use a vegetable peeler to get to the more tender stalk underneath. Take care not to peel the tips.
How to Cook with Asparagus
- Boiling: Trim ends and boil in salted water for 5 to 8 minutes. Take care not to overcook. Stalks should be crisp and tender.
- Steaming: Steam asparagus upright using an asparagus steamer for 2 to 6 minutes, or cut into stalks into 3-inch diagonal pieces and place in a steaming basket for 2 to 8 minutes. Asparagus can also be steamed using a double boiler or percolator: tie spears together, stand upright with the tips 1 to 2 inches above boiling water and cook covered for 5 to 8 minutes.
- Sautéing: Cut pieces diagonally into 2-inch pieces, place in a skillet with olive oil over medium heat and stir constantly for 3 to 5 minutes.
- Roasting: Pat stalks dry and place on a rimmed baking sheet. Drizzle with olive oil and roll each stalk to evenly coat. Sprinkle with sea salt and place in an oven at 375 degrees for 5 to 8 minutes.
- Grilling: Prepare stalks in the same manner as roasting (see above), transfer from baking sheet to grill, positioning stalks perpendicular to grill grates, and flip every few minutes for even grilling. Asparagus is done when slightly browned and still crisp.
- Microwaving: Place asparagus in a microwave-safe dish with 1/4 cup water. Cover and cook on high for 5 to 7 minutes, stirring every 2 to 3 minutes.
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