33 Spring Asparagus Recipes (2024)

FAQs

What's the best way to cook asparagus? ›

It's easy to do. In a wide pot, boil a few inches of generously salted water and add your asparagus, either whole stalks or cut into pieces. Cook at a rapid simmer for 1 minutes. Then immediately plunge the spears into a bowl of ice water to halt the cooking and to keep them green.

You do not want sandy stalks in your salad, so rinse asparagus well in cold water. You may even want to soak the stalks in a few changes of fresh water, agitating them a bit in each to get rid of any stubborn stuck-on bits. When you're ready to cook, skip the bend-and-snap, which can lead to wasted asparagus.

Some of our best asparagus recipes pair the spears with yolky eggs, salty cheese, or buttery sauces (asparagus covered in hollandaise, anyone?). But grassy-sweet asparagus also shines in the company of bitter lettuces and crunchy vegetables.

Blanching, roasting, and grilling are my three go-to cooking methods, but you can also sauté asparagus for a frittata or pasta or poach whole spears for a quick dinner side dish. I even like it simmered into soup.

In late fall, the asparagus bed will benefit from the generous application of well-composted manure. A balanced, complete fertilizer, such as a 10-10-10, can also be applied in the late fall, or in the late spring immediately after harvest is complete.

Asparagus develops a rich flavor when roasted, making this one of the most popular ways to eat the vegetable. Wash and trim spears, lightly peel the base of tougher stalks, and pat dry. Place on a baking sheet and mist or drizzle with olive oil, rolling each spear to coat.

Bring 1 inch salted water to a boil in a large skillet. Add asparagus in one layer. Cook until tender, about 5 minutes for medium and 7 minutes for jumbo. Drain, and transfer to a serving platter.

Remove woody ends: We recommend trimming off the woody ends because they're difficult to chew and result in stringy roasted asparagus. Cook at a high temperature: A higher temperature is what produces the lovely grilled flavor and al dente texture. We prefer 450 F / 232 C.

Serve with a squeeze of lemon juice and butter. Lemon juice balances out the bitterness of leafy green vegetables like spinach, broccoli, asparagus, kale and collard greens.

The number one mistake made when preparing asparagus is overcooking it. Take into account that the vegetable continues to cook for a few minutes after you remove it from heat or boiling water. Because it only takes a few minutes to cook, keep a close eye on it to avoid soggy, limp stems as the outcome.

What spice or herb goes well with asparagus? ›

You will find the best asparagus during spring. Asparagus season usually starts around late February and goes until June, but the peak months are in April and May. There are many different varieties of asparagus but the three most widely found are green, white and purple.

The first chore in the spring is to cut off the dead asparagus foliage at ground level. Early spring is also an excellent time to fertilize the asparagus planting. Apply 50 pounds of barnyard manure per 100 square feet. Lightly till the manure into the top 2 or 3 inches of soil with a rototiller or spade.

Answer: The asparagus foliage can be cut back to the ground after it has been destroyed by cold temperatures in fall. However, it is generally recommended that the dead foliage be allowed to stand over winter.

They will grow right through the mulch, and the mulch will help keep weed growth down. Once all danger of frost is past in the spring, you could rake the mulch off to the side, which will allow the soil to warm up faster and the spears to emerge sooner.

The most common mistake people make when prepping raw asparagus is doing it too far in advance. They'll turn wilty and unpleasantly chewy if chopped or peeled ahead of time. Either prep them right before assembling and eating—or store them in cold water. They'll keep in the water in the fridge for up to 24 hours.