Spring's Best Loved Vegetable: Asparagus

Steamed, grilled, roasted or sautéed, there’s no wrong way to enjoy the garden fresh flavor of asparagus – one of spring’s best-loved vegetables.


Did you know?

• Asparagus contains more Folic Acid than any other vegetable.
• Asparagus is available in three colors: white, purple and green.
• A native of Greece, asparagus has been around for about 2,500 years.

Selecting Asparagus

• Ensure freshness by selecting 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.

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.
• Most asparagus does not need to be peeled, but thick spears with tough skin are the exception. These can be peeled using a vegetable peeler. Take care not to peel the tips.

Cooking Asparagus

• Boiling: Trim ends and boil in salted water for 5-8 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. To do so, 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 olive oil or vegetable oil over stalks and roll to evenly coat each stalk. 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 browned and still crisp.
• Microwaving: Place asparagus in a microwave-safe dish with 1/4 cup water. Cover and cook on high for 5-7 minutes, stirring every 2 -3 minutes.

Storing Asparagus

• Do not wash asparagus before storing. Instead, wash just before using.
• For freshness in storing, wrap stalks in a moist paper towel, position upright and refrigerate in 2 to 3 inches of water, covered in a loose plastic bag.
• Fresh asparagus will keep 3 to 4 days.

Discover a new recipe or helpful tip for adding the tender stalks to your menus by clicking here.