Asparagus
Cooking Methods
| Method | Temp | Time | Notes |
|---|---|---|---|
| Roasted | 425°F (220°C) | 8–12 min | Dry the spears thoroughly before oiling — wet asparagus steams instead of roasting. |
| Grilled | Medium heat (375–400°F), direct | 6–10 min, turning once or twice | Choose thicker spears so they don't slip through the grates. |
| Blanched | Boiling salted water, then ice bath | ~1 min, plus 1 min ice bath | Cooks very fast — pull the moment it turns bright green. |
| Sautéed | Medium to medium-high heat | 5–10 min | Cut spears on a diagonal for more pan contact and stir frequently. |
Snap off the woody ends where the spear naturally breaks rather than cutting with a knife — it separates right where the tough part begins.
Recipes
- Perfect Roasted AsparagusCookie and Kate
- Simple Roasted AsparagusOnce Upon a Chef
- How to Cook AsparagusLove and Lemons
- Grilled AsparagusWellPlated.com
- Sautéed Asparagus and PeasOnce Upon a Chef