There are many ways to cook asparagus, and frankly all of them will result in beautiful, tender green shoots. The best part? They’re all super easy.
This method extracts a lot of flavor, because the asparagus is first sauteed, and then roasted.
In a 10-inch frying pan, heat 3 TB olive oil until very hot. Add 1 pound asparagus, woody portion of stems removed, and season with generously with salt and pepper. Cook, tossing frequently, for 4 minutes. Transfer the pan to the oven and cook until the asparagus is crisp-tender, 6 to 8 minutes (depending on the thickness of the asparagus).
Grilling is the perfect way to cook your asparagus during the summer months.
Lightly oil your grill. Grill the asparagus, turning as needed, for about 4 minutes, or until lightly charred but still crisp-tender.
With blanching, you boil the vegetable briefly, then drop it into ice water to stop the cooking. The result is a tender-but-crisp veggie that retains a vibrant color.
Fill large frying pan with salted water and bring it to a boil. Trim off the woody portion of the asparagus spears, and place the asparagus in the boiling water. Sprinkle with salt and cook for 2 minutes, or until the asparagus is crisp-tender. Drain. Submerge the asparagus in a large bowl of ice cold water to cool it completely. Drain again, and dry the asparagus with paper towels.
Check out more ways to cook asparagus below: