How To Cook Asparagus: Step-by-step Instructions

The short British asparagus season will soon begin in the UK now that spring has arrived. Asparagus is, of course, frequently found in supermarkets these days, but it is always worthwhile to seek out those fresh, green spears from a neighborhood food market or even straight from the field.

How To Cook Asparagus

When cooking asparagus, you can tie them into little bundles, which makes them easier to remove. Drop these bundles or individual spears into some boiling water, cover and cook for three to five minutes, depending on the thickness of the spears. Take them out, drain and plunge into some ice-cold water, or serve straight away.


Put the spears in a steaming basket with a little water underneath it to steam them. For three minutes, cook with a cover.


Asparagus enjoys being grilled in a pan; simply drizzle with a little olive oil and toss every now and then, or try Jamie's recipe for grilled asparagus with lemon and Parmesan.


Roasting asparagus gives it a lovely, rich flavor, making this probably my favorite way to prepare it. Put the asparagus spears on a tray, preheat the oven to 220°C, gas mark 7, cover the tray with foil or baking paper, drizzle with olive oil, and season with salt and pepper.


Asian cuisine frequently incorporates asparagus into salads and stir-fries. Always keep in mind to add it in toward the end of cooking the rest of your dish since it only takes a minute or so in a hot wok. Sesame seeds and a dash of soy work well here.

Stir fried

While thicker spears of asparagus will have been allowed to grow for a longer time and have a more pronounced flavor, thinner spears are typically younger and have a fresher flavor.

Notes on asparagus

Try to use your asparagus as soon as you can, but if you can't, a helpful tip is to store it upright in a jug of water in the refrigerator.

Notes on asparagus

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