Cooking Asparagus

Photo: Liz West – CC BY 2.0 | cropped to a square

BEFORE COOKING:

Immediately before cooking, asparagus should be washed, peeled, and the tough ends (approx. 2 cm) trimmed.

COOKING:

Place the asparagus upright in a pot (they can be tied with cotton string) with a small amount of cold water if you want their flavour and aroma to infuse the broth (e.g. when making soup). If cooking asparagus as a standalone dish, add them to boiling water so they retain most of their juices. Green asparagus should be cooked for 5–8 minutes. White asparagus requires 12–15 minutes. Timing begins once the water returns to a boil. As soon as the water boils, add salt (about 2 teaspoons per liter) and a little sugar (about 1 teaspoon per liter). Milk can be added midway through cooking. Cook with the lid on to reduce cooking time and preserve vitamins. To test for doneness, insert a fork or knife – if it goes in easily, they are ready.

AFTER COOKING:

After cooking, drain the asparagus. The nutrient‐rich cooking water can be used for sauces, soups, etc.

SERVING SUGGESTION:

Serve sprinkled with toasted breadcrumbs and drizzled with melted butter or olive oil.

Enjoy your meal!

Find out how to cook frozen asparagus.