How To Cook Fresh Asparagus Spears

Spread out asparagus spears in a large shallow roasting pan. When making asparagus, allow for about four to six stalks per person.

PanRoasted Asparagus WilliamsSonoma Taste Asparagus

Remember, food keeps cooking for up to five minutes once.

How to cook fresh asparagus spears. Lightly salt the water and bring to simmering. Sprinkle the asparagus with salt and enjoy! If not eating right away, transfer steamed asparagus to an ice water bath to stop the cooking process.

Evenly distribute salt and pepper over the asparagus. If it bends slightly, it’s ready. How to blanch asparagus (boil) bring a pot of salted water to a boil and set a bowl filled with ice and water near by.

Put in the olive oil and the salt and the pepper and stir together. Snap or chop off the woody ends. Put your griddle pan over a high heat.

While purchasing asparagus, look for the fresh, firm stalks with closed buds. Coat the asparagus spears in a little olive oil. While peeling asparagus yields a more elegant presentation, as well as more edible asparagus, in the final analysis, snapping is faster.

Heat olive oil in a pan over medium heat. A simple trick to cook the best tasting asparagus is keeping a note of the cooking time. Snapping is a quick and easy way to get asparagus ready to cook.

Reheat when ready to use and season before serving. Immediately, rinse asparagus with cold water and toss in ice until spears are cold to touch. Sprinkle with salt and pepper.

Cook your garlic in the butter for about a minute. Remove from the basket and sprinkle with salt and a drizzle of fresh lemon, if desired; Be vigilant when cooking asparagus.

Toss your frozen asparagus in some olive oil and get those spears straight to the grill(ideally alongside a hearty steak). If you’re interested in learning the best way to cook asparagus spears, check out this quick guide! Shake roasting pan gently so asparagus is completely coated in oil.

However, there are other methods that produce great asparagus. Check if the asparagus is done by lifting a spear out of the griddle pan with a pair of tongs. If your asparagus spears are extra thin, cook them for 3 minutes and then check for doneness.

Drop the asparagus into the boiling water and cook for about 1 to 2 minutes or until bright green and fork tender. When it’s heated through, add the asparagus spears and season with salt and black pepper. With a natural, grassy taste that’s bright and fresh, there’s nothing quite like a perfectly cooked asparagus spear.

Not only does overcooked asparagus taste unpalatable, but it also contains less nutrients. Coat the asparagus in a mixture of mayonnaise, olive oil, lemon zest, minced garlic, salt and pepper. Place the spears in a large skillet ($28, kohl's) and cover with 1 inch of water.

When you cook asparagus on the stove, it's best to lightly salt the water. The tips can turn mushy in a matter of seconds, so test them with a fork every so often. I also like to add a couple of fresh cloves of garlic and a little freshly grated of lemon zest.

You can use your roasted asparagus to stir through a risotto, or a creamy pasta dish. Cover and heat on high, water should be steaming. It flavors the asparagus as it cooks.

Add asparagus spears in a single layer.

Wrapped asparagus spears with prosciutto Springtime