Asparagus 101

Asparagus had been a sought-after delicacy since ancient times. Each year when they appear in our Minnesota grocery stores, I know that spring is just around the corner!

When Is Asparagus in Season?

Asparagus spears are actually the young shoots of a fern-like plant that sprout up (and up!) when soil temperatures go above 50˚F. The long, bud-tipped stalks are one of the first locally grown spring produce items to hit the market. Nowadays, asparagus are available year-round, but spring remains the tastiest (and least expensive) time to buy them.

How to Select and Store Asparagus

Look for asparagus with tightly closed tips, firm stalks that don’t flop or bend, and ends that seem fresh and moist, not woody or dry. Select bunches of similar-size asparagus so that they cook evenly in a given recipe. 

To store, place spears upright in a vase or pitcher filled with water and store in the fridge. This method will keep the stalks hydrated without exposing them to excess moisture.

Fat vs. Thin Stalks

Stalk size depends on the age of the plant rather than the age of the shoot: The older the plant, the thicker the spear. When harvested and stored correctly, thick asparagus spears can be as tender and are sometimes more flavorful than thinner stalks.

How to Trim Asparagus

Asparagus spears have a natural breaking point between the woody end and the tender stalk. Some cooks will recommend breaking each spear one by one, but since the point is generally at about the same spot for all the spears in a bunch, you can just break one, and then cut the rest with a knife. Simply bend one spear until it snaps to determine the natural break spot; then use it as a guide to trim the remaining spears with a knife.

Can You Eat Asparagus Raw?

Yes!  But the thin stalks will generally be more tender to eat raw.

Six Ways To Cook Asparagus

The key to perfect asparagus is not to overcook it. Follow these simple instructions for perfectly crisp-tender stalks every time. 

Boiling 

Drop trimmed asparagus into a large pot of boiling water. As soon as the water returns to a rolling boil, remove from heat, and drain. Best for cooking large amounts and asparagus that will be used in other recipes. 

Skillet Steaming 

Fill a large skillet with ½ inch of water, and bring to a boil. Spread trimmed spears in the skillet, cover, and cook 3 to 5 minutes, or until bright green and tender.

Microwave 

Roll up to 1 pound of trimmed spears up in damp paper towels, and microwave on high power 3 to 4 minutes. Best for cooking smaller amounts. 

Grilling

Toss trimmed spears with desired seasonings, such as garlic, lemon juice, and salt. Place stalks directly on hot grill, perpendicular to the grates. Grill, rotating with tongs periodically, until stalks develop a few blackened spots. (Stalks should still be crispy.) 

Air-Frying

Toss trimmed spears with desired seasonings. Place in a single layer in the air-fryer basket. Fry at 400 ℉ for 7 minutes. Best for quick, crispy asparagus.

Roasting

Preheat oven to 400°F. Line a shallow baking pan with parchment paper or a silicone baking mat. Toss trimmed spears with desired seasonings. Place in a single layer on prepared baking pan. Roast 7 to 9 minutes or until just tender. 

Save Those Asparagus Ends!

Don’t toss the woody asparagus ends once they’ve been trimmed. Instead, simmer them in just enough water to cover to make a luscious broth for soup, pasta sauce, and risotto. You can also slice them very thin (this breaks up any tough fibers) and add them to soup, pasta sauce, and risotto. 

** This article is adapted from the site Forks over Knives and if you’d like some great recipes and ideas for incorporating asparagus into your meals, I highly recommend their site.