How to Make the Best Asparagus Ever, From Shopping to Serving
You’ll never make flimsy, stringy asparagus again — we promise.
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Come springtime, asparagus is a side dish on everyone's table. But this crispy green can also be enjoyed year-round in a number of ways: roasted, sautéed, steamed, grilled, sliced, the list goes on.
If you're shopping for fresh asparagus, look for bright spears with tightly closed tips. If the roots look dry, that's an indicator that the asparagus is out of date. Choose the spear thickness that works best for the selected cooking method — thin asparagus for sautéing, fat asparagus for roasting or grilling, and medium asparagus for just about everything else.
The shelf life of asparagus varies depending on how you store it. If you store it in the crisper, it can last up to 5 days. However, if you store the asparagus upright in a cup of water (instructions below), it can last up to a week. We suggest keeping roasted asparagus in the refrigerator for one to two days maximum.
Now, take a look at two of our favorite ways to cook asparagus — roasted and blanched:
WATCH: Your Ultimate Guide to Cooking Asparagus
Here's proof that greens can be a crowd-pleaser. Once you properly prep your spears, try one of the two recipes below and serve alongside your favorite dinner entrée.
What you'll need for Roasted Asparagus:
• 1 bunch thin asparagus
• 1 tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• Lemon zest to taste
• Baking sheet ($24 for two, amazon.com)
• Grater ($10, amazon.com)
What you'll need for Blanched Asparagus:
• 1 bunch medium-thick asparagus
• 1/2 tsp. salt
• Vegetable peeler ($9, amazon.com)
• Skillet ($33, amazon.com)
• Tongs ($13 for two, amazon.com)
• Colander ($20, amazon.com)
Step 1: Trim Asparagus
Instead of sticking fresh asparagus in your crisper right away, cut off the ends (about 1/2 inch) to help it keep longer. Keep the rubber band on for easier cutting.
Step 2: Let Stand
Stand the cut asparagus upright in a glass or mason jar. Pour water into the glass, until the bottoms of all asparagus spears are covered. Cover with the plastic produce bag from the grocery store. Let sit in the refrigerator until it's time to cook. If you're planning on using your asparagus within three days of the initial purchase, store it in your crisper drawer, wrapped in a damp paper towel and then in a plastic bag.
Method 1: Roasted Asparagus
Roasting asparagus is the perfect addition to an Easter dinner, Mother's Day brunch, or quick weeknight meal. When it comes time to roast, snap the ends off thin asparagus spears — no need for knives or scissors! They'll naturally break in the exact right spot, every time. Arrange spears on a baking sheet and drizzle with olive oil. Toss to evenly coat and then top with salt and pepper for a classic flavor. Roast at 450 degrees for 10-15 minutes. When ready, garnish with lemon zest for fruity, fresh flavor.
Method 2: Blanched Asparagus
Again, snap the ends off by hand. And if you have any larger spears in your bunch, peel the bottoms with a vegetable peeler. Add spears to a pot of boiling water and add salt. Boil for 3-5 minutes until the ends of the spears droop slightly. Immediately, rinse asparagus with cold water and toss in ice until spears are cold to touch. Serve with lemon vinaigrette (follow this recipe to make your own!).
More Recipes to Try:
• Roasted Asparagus and Ricotta Tart
• Nutty Green Beans and Asparagus With Bacon
• Lemony Asparagus, Beans, and Peas
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