Cooking Asparagus Made Easy

Cooking asparagus is simple, but it can be tricky -- overcooking by just a few minutes can lead to a mushy disaster. And it is usually one of the more expensive veggies out there, so it's important to know how to prepare it correctly.

Asparagus is a favorite vegetable of many people, myself included. What IS it about asparagus that makes it so incredibly divine? I don't know, and I don't really care -- just keep it coming, Mother Nature! :)

Asparagus is a delicate vegetable. It's season lasts just 2 short months (starting mid-April), which is when asparagus is at its most tender and delectable.

If you're interested in cooking asparagus that's organic, it will be the least expensive during this time. But since asparagus is NOT one of the top 4 pesticide-laden veggies that should be purchased organic, it's okay to buy non-organic asparagus if you're in a pinch.

Asparagus is one of the few veggies that really don't need a lot to make them delicious. In fact, sometimes just a squeeze of lemon and a drizzle of extra-virgin olive oil is all you need to flavor your asparagus to perfection.

Here's a helpful instructional video created by Jeff and I. Tune in to learn how to shop for the best asparagus, how to clean, prep, and how to cook asparagus as well.

Here we use our preferred method of cooking asparagus, which is with a steamer. But you can find links to more cooking methods further on down the page. Enjoy!

How To Select Asparagus

Asparagus ranges in thickness from very thin stalks to very fat. Pass on the large stalks if you can, and gravitate towards the medium-sized and smaller. Be sure to look for the same telltale signs that indicate whether the asparagus is fresh...

Most asparagus is green (although there are also white and purple varieties). So when selecting your asparagus, look for those with a rich green color. The famous "woodiness" of asparagus is caused when the veggie has aged and the sugars in the plant have converted to starch.

Next, you want fresh and juicy asparagus, so look to the bottom where the asparagus has been cut. If you see ridges in the stems or the cut area is very dry, then put them down and keep on moving. You also want to be sure your asparagus has a snap to it, so "just say no" to limpy, wimpy asparagus.

Finally, be sure the tips are tight and the spears are straight and proud. Plus, all should be approximately the same thickness so they cook in the same amount of time.

If not using immediately, store your asparagus standing up in a glass or pitcher with a VERY SMALL amount of water. Alternatively, wet a paper towel and wrap around the cut ends of the asparagus, place in a plastic bag and seal tightly. Your asparagus should keep for up to 2 days (but, of course, it won't last that long before you devour it, right?). ;O)

How To Clean and Prep Asparagus

Personally, I soak my asparagus to clean just as I do other vegetables.

But you do not absolutely have to. Gently rubbing the stalks while holding under running water should be sufficient, turning the spears upside down to get in between the tips too.

Tender, thin spears are usually edible from top to bottom -- simply trim the cut ends.

Thicker stalks need to be prepped just a bit before cooking by breaking off the ends at the point where the asparagus gets tough.

To find this sweet spot, hold the cut end in one hand and the middle of the spear in the other.

Bend until it snaps.

Discard the cut end.

Before cooking asparagus, you can cut the spears into small pieces, if desired. Many times asparagus is left whole though, depending on the finished dish and the presentation you're after. There is generally no need to peel asparagus.

Cooking Asparagus

Blanched Asparagus
Use this technique when you'll be using your asparagus in another dish, such as a stir-fry...

Boiled Asparagus
There are actually two ways to boil your asparagus...

Grilled Asparagus
If using very thick stalks, you'll want to be sure the outsides don't cook too quickly while the insides are still undercooked...

Roasted Asparagus
How can you say no to caramelized asparagus? Be still my heart!...

Steamed Asparagus
The natural flavor of the asparagus shines through with ZERO added fat...

Asparagus Vegan Flavor Matches

Create your very own asparagus recipe with some of your favorite ingredients from this list of foods that match perfectly with asparagus.

Agave nectar
Basil
Beets
Black pepper
Braggs Liquid Aminos
Bread crumbs
Brown rice syrup
Butter, non-dairy (I like Earth Balance)
Capers
Carrots
Cashews
Chives
Coriander
Cream, non-dairy
Dill
Extra-Virgin Olive Oil
Garlic
Ginger
Hollandaise sauce, egg-free
Horseradish
Lemon
Lemongrass
Maple syrup
Mayonnaise, egg-free (I like Vegenaise)
Mint
Miso
Mushrooms
Mustard
Napa cabbage
New potatoes
Nutmeg
Nutritional yeast
Onion
Orange
Parmesan, non-dairy
Parsley
Pasta
Pepper
Rice
Rosemary
Sea salt
Shallots
Soy
Tarragon
Thyme
Vinegar

Psssst...Get ALL the Flavor Matches found throughout VeganCoach.com all in one place with this handy dandy e-book Your Guide To Vegan Flavor Matches.

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ABOUT COOKING ASPARAGUS

Asparagus Helpful Hints

• Cooking asparagus until al dente is the general rule. This means approximately 3 minutes for thin spears and 5 minutes for the thicker spears.
  
  If serving your asparagus hot, stop the cooking process just a minute or two before the stalks are completely cooked as the heat built up inside of them will continue cooking the veggie.
  
  If you're going to serve your asparagus cold, cook the stalks until al dente, then plunge the cooked stalks in an ice water bath to stop the cooking process.
• Serve asparagus either hot or cold.

Discover the Nutritional Value of Asparagus

World's Healthiest Foods.com

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