How to Choose the Best Asparagus

Fresh asparagus is best. If you want to know if asparagus is fresh, look for stalks that are dark green at the base and turn lighter as they near the end. The stems should feel firm when you touch them. Discard any stalks that are limp, dry, or have broken ends. To cook evenly, the ends of the asparagus should be tightly closed, and the stalks should be the same length.

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How to Cook Asparagus

Although it can be prepared in a variety of ways, asparagus always serves as the star of the show, unlike more subtle vegetables like onions or spinach.

Blanching is the fastest way to cook green asparagus. Bring some water to a boil in a pot and add some salt to it. Add the prepared asparagus to the hot, spiced water and let it cook for about 3 minutes. To cool the asparagus and keep the bright green color from discoloring, immediately put it in a bowl of ice water. Use paper towels as a drain.

Well-cooked blanched asparagus is delicious on its own, or you can serve it with a creamy quick sauce for dipping. You can also pair spears with a variety of dips or sauces, like in these Marinated Spring Vegetables, where shredded spears are mixed with fava beans and edamame and served on ricotta toast. This green salad also features blanched asparagus, which is a key ingredient for color.

It’s a good idea to blanch ahead of time when making meals where different parts are cooked separately and then put together, such as a Baked Asparagus Frittata or Springy Shrimp Risotto. Blanched asparagus tastes good with lemon juice, olive oil, and fine salt. It can be eaten hot or cold.

Tips

You should always wash fresh food before cooking it. Asparagus tips can get dirty, so the first thing you should do is wash them under cold water. After that, you can prepare the asparagus for cooking.

You can cut or break off the tough end of the stalk to get rid of it. If you’re using a knife, cut 1/2 inch to 1 inch off the bottom, depending on where the green turns white. If you want to break the tough end, bend the thick end to see where it naturally breaks.

Or, you can cut about a quarter inch off the bottom of the stalk and use a veggie knife to remove a thin layer of skin from the bottom half of the stalk. Now, you can use asparagus in your recipes.

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