How to Prepare Asparagus
Asparagus is defined by its contrast between the snap of the stalk and the tenderness of the head. Getting the most out of it starts with respecting where the stalk changes texture.
Know your snap point
Avoid the temptation to chop the bottoms off with a knife; the woodiness doesn't end at a uniform measurement. Let each stalk decide where it wants to break.
- colander
- chef's knife
- large skillet or roasting pan
What goes in.
- 1 lbfresh asparagus, woody ends removed
- 2 tbspolive oil or butter
- 1/2 tspkosher salt
- to tasteblack pepper, freshly cracked
Natural demarcation
The stalk naturally transitions from fibrous to tender at a different spot on every spear. Snapping them individually ensures you never serve a bite that feels like chewing on wood.
The method.
Wash and snap
Rinse the spears under cold running water. Hold a spear at the bottom third and bend until it pops. Discard the woody bottom.
Seasoning
Pat the spears completely dry. Toss them in a bowl with oil or melted butter, ensuring every spear is coated before hitting the pan.
Cook
Heat a heavy skillet over medium-high heat. Lay the spears in a single layer. Cook for 5 to 7 minutes, turning occasionally, until the stalks are vibrant green and slightly charred.
Finish
Remove from heat when a knife point slides into the thickest part of the stalk with zero resistance. Sprinkle with salt and pepper immediately.
Other turns to take.
Roasted
Spread on a sheet pan and roast at 400°F (200°C) for 12-15 minutes until the tips are crispy.
Blanched
Drop into boiling salted water for 2 minutes, then move directly to an ice bath to lock in the color.
When it doesn't go to plan.
Choose spears of uniform thickness so they cook at the same rate.
Keep the tips out of the direct water when washing to prevent them from bruising or turning mushy.
If the stems are exceptionally thick, use a vegetable peeler on the bottom two inches to remove the tough outer skin.
The ones that keep coming up.
Can I prep them a day ahead?
Yes, but keep them upright in a glass with an inch of water in the fridge, covered loosely with a plastic bag.
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