I Asked 2 Experts the Best Way To Cook Asparagus—Here’s What They Said

As a kid, asparagus was a controversial vegetable for me. My earliest memory of it stems from a scene in Ace Ventura: When Nature Calls where Jim Carey puts a handful of asparagus in his mouth and mockingly asks partygoers if he has something in his teeth. What originally made me giggle with laughter eventually turned into a distaste for the vegetable. It always seemed to taste overly bitter, like because it was prepared improperly.

These days, I see this magical vegetable in an entirely new light. I enjoy making asparagus as a side dish to compliment a variety of easy dinners and I’ve learned some pretty creative ways to mask its natural bitterness. I’ve grown to enjoy this fiber-rich, vitamin-heavy, perennial vegetable so much that I’m confident there’s only one best way to cook it: roasted in the oven.

Finding the Best Technique for Cooking Asparagus

Before you start cooking, it is important to consider the size and age of the asparagus. As much as I like the roasting method, according to private chef and former sous chef at Zou Zou’s, Jimmy Vasquez, “Asparagus that is much thinner in size would fare better being sautéed on a hot skillet because it cooks so fast.” It aims to have “a nice and crunchy texture.”

Additionally, asparagus that has a vibrant green color, firm stalks that snap easily when bent, and tightly closed, compact tips will offer the best results. Alternatively, asparagus that is dull in color and yellowed with open flower buds indicates an older asparagus that has aged past its prime. Lastly, just like broccoli, if you’re going to sauté asparagus, blanching it beforehand for two to minutes in boiling water and transferring it immediately to an ice bath to cool off is a crucial first step, but that isn’t necessary if roasting.

How To Roast Asparagus Like a Pro

To get an idea of how another expert prefers their asparagus experience, I reached out to Jeanette Hurt, fellow food writer and author of The Unofficial ALDI Cookbook: Delicious Recipes Made with Fan Favorites from the Award-Winning Grocery Store. Hurt immediately spoke highly of roasted asparagus, which made me feel even more confident about my preferences. “I love roasting asparagus,” she says, “It's simply the best way of cooking this delicious vegetable.”

Her method is quite simple—she seasons the spears with a little bit of sea salt, extra virgin olive oil, and a touch of balsamic vinegar. “It’s so, so good,” she exclaims. “Outside of grillingThere’s absolutely no other way I’d ever cook asparagus. Hurt loves roasted asparagus so much that she even included a simple recipe in her Unofficial Aldi Cookbook.

While plenty of versions are listed online on how best to season asparagus, a simple concoction similar to Hurt’s is all you really need. Start by preheating the oven to 425°F and line a baking sheet with parchment paper. Remove and discard the woody ends first, then place the asparagus on the baking sheet. Drizzle with olive and season with salt and pepper before giving the asparagus a good toss until lightly coated. Rearrange the stalks into a single layer on the baking sheet, then place the sheet into the oven.

If you’re working with thinner asparagus, cook for roughly nine to 12 minutes, being careful not to overcook. Alternatively, thicker asparagus will need at least 15 to 20 minutes to fully cook through. You’ll know it's ready when the bases of the asparagus can be easily pierced with a fork, but keep in mind that the vegetable will continue to cook a bit further after being removed from the oven.

As the asparagus cools, season further with salt and pepper before serving. At this point, I like to drizzle the juice of half a lemon over the asparagus to help mask the bitter flavor. You can even add the zest of the lemon halve to the seasoning mixture for an even brighter, more citrusy experience. Cheese is another incredible addition; both crumbled aged cheddar and freshly grated Parmesan melted on top is a game-changer in terms of flavor. Serve hot and enjoy.

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