I Asked 5 Chefs for the Best Way to Cook Asparagus, and They All Agree This Is the Most Foolproof Way

Ranking right up there with fresh peas and rhubarb, no food says “spring” more than asparagus. Mildly nutty, grassy, and sweet all at once, the subtle flavor of asparagus shines when it's in season, which in most parts of the United States is from March to May or June.

Since they are versatile vehicles for whatever flavors you pair them with—from tangy lemon to umami Parmesan and bacon—asparagus is easy to love. But their stalky stature means that they’re also easy to overcook, turning them into soggy, floppy pieces that everyone struggles to finish rather than savor.

With asparagus season right around the corner, we polled professional chefs about the best ways to cook asparagus so we can ensure the veggies remain crispy and delicious.

Meet the Asparagus-Savvy Chefs

• Adam Fiscus, executive chef at the Central Park Boathouse in New York City

• Yumna Jawad, the Grand Rapids, Michigan-based CEO and founder of Feel Good Foodie and the author of "The Feel Good Foodie Cookbook"

• Matt Larkin, director of culinary at Tiny Spoon Chef in New York City

• Mary Payne Moran, chef and owner of The Silver Lake Kitchen cooking school in Los Angeles and the author of “The Vita Gang Mysteries: Who Stole Vita D?”

• Peter Som, a New York City-based award-winning fashion designer, culinary creator, lifestyle expert, and the author of the upcoming cookbook "Family Style"

The Biggest Asparagus Mistakes to Avoid

Once you have your plump, firm, unwilted, and vibrant asparagus washed and ready to go, let’s study up on some of the most common stalk mistakes so you can steer clear of them.

According to the chefs we spoke with, try to avoid the following common faux pas:

• Letting it get parched. For maximum flavor and the best texture, it’s ideal to cook your asparagus as soon as possible after you pick it from the garden or the supermarket. If you plan to cook it later, don’t store it dry. Instead, keep it like you would with flowers. Trim the ends and place the asparagus, spears up, in a jar that has about half an inch of water. Cover loosely with a plastic bag, and change the water daily. Alternatively, wrap the trimmed ends in a damp paper towel, tuck the asparagus in a plastic bag, and store them in your refrigerator’s crisper drawer.

• Skipping the trim. The most common mistake home cooks make related to asparagus is forgetting to trim the stems, says Chef Mary Payne Moran of Los Angeles. The stem can be extremely tough, woody, and not very tasty, adds cookbook author Yumna Jawad of Grand Rapids. Plan on cutting off about 1 to 2 inches from the bottom of the spears or at the point where stalks change from green to pale green or white. If the stalks are extremely thick at the ends, consider using a vegetable peeler to shave off the outermost layer or two, says Chef Adam Fiscus of New York City. Save any trimmed pieces for vegetable stock.

• Cooking low and slow. Asparagus can handle the heat, Jawad confirms. Don’t be afraid to crank things up to 425 degrees F (220 degrees C) when roasting or grilling, or even 450 degrees F (230 degrees C) if you like charred edges.

• Prepping it wet. If you’re cooking asparagus in any other way besides steaming or blanching, it's crucial to dry the asparagus well after washing. “If it has too much moisture on it, it will likely steam instead of cooking as you intended, so make sure to pat it dry well to get the best texture,” Jawad explains.

The Best Way to Cook Asparagus, According to Chefs

You have quite a few choices when it comes to cooking asparagus, so it can be challenging to choose. Should you steam in the microwave, air-fry, bake, roast, pan-fry, deep-fry, or try another technique? We polled the pros, and one method blew the competition out of the water.

If they were forced to choose just one way to ensure asparagus doesn't become soggy, the chefs recommend roasting.

Roasting

Even though asparagus is a vegetable, it contains some natural sugars, which caramelize when roasted, Jawad notes. This lends nuttiness and slightly sweeter flavor, plus each stalk can cook evenly—and with very little fuss. If you allow enough space between the stalks, “there is no watery residue, and the bite is crunchy with a hint of chew,” Moran explains.

“Roasting deepens the flavor so the tips get a bit crispy, plus it’s also easy,” says cookbook author Peter Som of New York City.

Heat the oven to 425 degrees F (220 degrees C). Toss washed and trimmed asparagus with 1 tablespoon oil per pound, season with salt and black pepper, then evenly space out the stalks in a single layer on a parchment paper-lined sheet pan. Moran suggests avoiding pans that are very dark in color, as this can lead to uneven cooking. Roast for 10 to 12 minutes, or until slightly golden brown and the thickest part of the asparagus is fork-tender.

3 More Tasty Ways to Cook Asparagus

Grilling, blanching, and steaming in the microwave all deserve honorable mentions and will certainly satisfy depending on your goals and personal preferences.

Grilling

For results similar to roasting but achievable al fresco, Fiscus is fond of grilling. “Asparagus cooked this way looks great and tastes amazing, adding elegance to any plated protein dish,” he explains. It’s also versatile. As a tip, Fiscus likes to marinate his vegetables for 30 minutes to a few hours to infuse each bite with extra flavor. Still, grilling didn’t get quite as many upvotes because it requires more gear and optimal weather…or a really warm coat and some thick skin.

Heat your grill to high, or around 450 degrees F (230 degrees C). Toss washed and trimmed asparagus with 1 tablespoon oil or vinaigrette per pound, season with salt and black pepper, then add the asparagus in a single layer on the grill grates. Cook, turning often with tongs, until lightly charred and fork-tender (about 3 to 5 minutes).

Blanching

It might be a bit ho-hum to enjoy on its own as a side dish. However, if you plan to put your cooked asparagus to use in salads or crudité platters, blanching is a brilliant option, Som says. “You’ll get the bright green color with that tender crisp texture,” he explains, which pairs perfectly with a bright vinaigrette, jammy egg, or your favorite dip recipe.

To blanch asparagus, bring a pot of water to a boil. Add washed and trimmed asparagus stalks to the water and cook for 1 to 2 minutes, erring on the longer side for thicker asparagus. Once the color appears even more vibrant, use tongs or a slotted spoon to transfer the blanched asparagus to a bowl of ice water. Chill for 2 minutes, then remove, pat dry, and enjoy as desired.

Steaming in the Microwave

Director of Culinary Matt Larkin of New York City admits, “My secret asparagus tip is to microwave it.” True, it might sound like a humble shortcut, but steaming gives the spears a crisp-tender quality similar to blanching—but without waiting for a pot of water to boil and preparing an ice bath. It leaps and bounds above boiling, according to Moran, since you don’t end up with the wet residue that tends to occur post-boil.

Wash and trim the asparagus, then place it in a single layer on a plate. Cover the stalks with a damp paper towel, then microwave for about 3 minutes, or until the center is tender when you pierce it with a knife.

With all these methods, you're now equipped for a season full of delicious asparagus.

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