How do you make your asparagus


New member
Asparagus might be my favorite vegetable, so each spring, when its available fresh and cheap, I will make it as often as my family will tolerate, at least a couple times a week. This year, instead of steaming it, I've been baking it with a little white wine, some garlic and lemon slices.

But, this week, I've bought enough to eat three, maybe four times and I'm afraid my family might rebel. So I'm looking for something new. So, how do you make your asparagus?



One of our family favorites is when we drizzle olive oil on the asparagus, sprinke sea salt and fresh black pepper and a some super finely diced garlic. We cook it on the grill at a high heat and serve right off the grill. The same can be achieved on a cast iron griddle indoors duriing the winter.


New member
Gold Site Supporter
I pretty much steam it, bake or grille it myself. It does make a pretty good soup too. It is one of my favorite vegetables also following brussel spouts. I also like a little garlic, salt pepper, olive oil and to serve a bit of white truffle oil.


Potato peeler
Super Site Supporter
I've sauteed it, grilled it, steamed it, deep fried it, turned it into soup, etc., etc. Any way you can cook it I either have or would be willing to! I love asparagus!


Well-known member
Site Supporter
I douse it with evoo, salt, pepper and roll it around in a hot skillet until it's tender but still crisp. I've got a recipe for an asparagus custard that I'm going to try soon. I would've tried it last night, but I didn't have any eggs.


New member
Rinse, cut off the ends, steam until barely tender, butter & salt.

Good crop this year, apparently -- it was 78¢ per pound at the market the other day.

High Cheese

My basics: Grilled, pan roasted with garlic, evoo, and red pepper flakes. If I'm feeling French: sauteed with shallot, garlic white wine and finished with butter. The other night I pan roasted with garlic, evoo and balsamic, the balsamic reduced to coat the asparagus and brought on a kind of sweet flavor. Sometimes I add pine nuts.

I'm actually using some 1" pieces tonight in a pasta I like to make: Farfalle, chicken, asparagus, mushroom and sage with a creamy parmesan sauce.

Asparagus and any kind of fish go great together.


Quo Fata Ferunt
Site Supporter
I love, love, love mine with roasted garlic, balsamic, sea salt, olive oil, and grilled.

Fisher's Mom

Mother Superior
Super Site Supporter
That's how I make mine, too, Uncle Ralph - minus the garlic. (I know, I know. I just hate garlic. :hide:)

Recently, though, I found that our local grocery store (HEB) has their own version of Steamers with asparagus. They are in the fresh produce section and it's just the spears in a plastic, microwave bag. I don't know what it is they do, but the asparagus comes out perfectly every time in 3 minutes. They must select for exceptional spears and then maybe they blanch them before packaging. All I know is I get them out, put a little butter and balsamic on them, and they are wonderful. I use these a lot for a lunch or a quick dinner.


New member
Like a lot of people, I like it steamed, w/ butter, salt, and pepper. I also like it grilled, drizzled with EVOO, salt, pepper, and maybe a Greek or Italian seasoning blend.

EVERYONE has forgotten about a kick-butt thing for asparagus! Blanch it, then roll a small piece of proscuitto around the end, and drizzle with a little Italian dressing.


New member
Gold Site Supporter
I've sure eaten my share of those Allen, the blanched and rolled proscuitto with dressing.
Great pic. Sometimes I marinate them in olive oil, lemon or lime juice, garlic, S&P, grill & serve on a bed of butter lettuce surrounded w/ sliced tomatoes - in a cold salad. You can add cold cooked shrimp.

As an appetizer - roll in puff pastry & bake, or wrap them in thin slices of salmon.

I especially like asparagus in pasta dishes with shrimp.
I simmer it whole for a few minutes in a large skillet, then serve with lemon butter or Hollandaise sauce.

Will also cut into 2" pieces & blanch for 2 minutes, then saute in butter & any number of seasoning choices.

We also really enjoy this recipe when asparagus is in season:

Breezy Chicken Asparagus with Oyster/Black Bean Sauce

2 boneless skinless chicken breast pieces or tenders (about a pound or so), sliced & cut into bitesized pieces
1 bunch fresh asparagus (about a pound or so), tough ends trimmed & cut into 2" pieces
2 stalks of Bok Choy, ends trimmed, cut into 1" pieces
2" piece of fresh Ginger, peeled & minced
3 large or 6 small cloves of garlic, peeled & chopped
3 tablespoons Chinese salted/preserved/fermented black beans
2 tablespoons oyster sauce
3 tablespoons dry sherry
1 teaspoon Asian chile garlic paste/sauce
8 fresh shitake mushrooms, stemmed & quartered
1 tablespoon cornstarch dissolved in 1 tablespoon dry sherry & one tablespoon water (optional)
3 tablespoons or so Peanut or vegetable oil for stirfrying
Cooked Jasmine Rice for serving.

Soak preserved black beans in hot tap water to cover & let sit for 15 minutes. Drain beans, add garlic, & mash together with a fork to make a rough paste. Add sherry, oyster sauce, & chile paste & stir.
Bring a pot of water large enough to hold asparagus pieces to a boil & add all asparagus pieces except for the tips. Boil for 2 minutes, then add tips & boil for another minute. Drain.
Make rice according to package directions.
Heat wok (or large frying/saute pan) until drop of water sizzles. Add oil & swirl.
Add Bok Choy & ginger & stirfry for 1 minute. Add chicken pieces & continue stirfrying until chicken is just about cooked thru. Add mushrooms & stirfry for another minute. Add blanched asparagus & bean paste mixture & stir for another minute. If sauce isn’t think enough, add dissolved cornstarch mixture & continue stirring until thickened.
Serve over Jasmine Rice.


New member
I like it best roasted. Heat oven to 400*, drizzle asparagus with evoo, sprinkle with salt & pepper and roast for 8 minutes. Sprinkle with lemon juice as soon as it comes out of the oven.

Just last night I made risotto with steamed asparagus and green beans. I cut the veggies in 1" pieces, steamed them in the microwave in a few tbsp of chicken broth, then stirred them into the finished risotto.


Pizza Chef
Super Site Supporter
this may be a bit weird and may in-fact be less than 10,000% accurate in technical terms, but . . .

my fav method for 'sparrie-grass' (heh, it's my kids' term...) is braising.

started off as steaming. problem: small in-attentions resulted in a dry pan, burnt stuff . . .

so,,, solution added:

in a saute pan or fry pan - lay one/two spears opposite the hand and at 90' to handle.
lay down remaining spears with tips on the above spears. this is a hold over from the steaming origins where the tips are steamed, but the stalks are in the boiling steam water . . .

the braise liquid: oh my . . . what I haven't used.
chicken stock
beef stock
fish stock
clam juice
tomato juice
pineapple juice
cranberry juice
ginger ale
even comma gasp milk

the major difference from steaming is
- the braising liquid is deep enough to cover the stalks and
- the heat input is reduced to the minimum needed to produce the occasional steam bubble.

you can dress up the braising liquid with wine, spirits, herbs and seasonings of choice.
because "the thing" has a longer time/exposure to the flavored liquid, one can produce a wonderful palette of tastes to go with the dish du'jour.

bring the liquid to a gentle simmer, cover. poke with fork for done-ness test.


Queen of the Jungle
Gold Site Supporter
I like to pan fry it in olive oil until tender and top with a little butter and sea salt and pepper.


New member
in a saute pan or fry pan - lay one/two spears opposite the hand and at 90' to handle.
lay down remaining spears with tips on the above spears. this is a hold over from the steaming origins where the tips are steamed, but the stalks are in the boiling steam water . . .
this is a great idea.


New member
I also thrown on some asparagus when I'm grilling. I coat it with olive oil and sprinkle on some S&P, then grill it on direct heat for 5 to 10 minutes, depending on the thickness of the spears. Nice when they get a little blackened.


Resident Crone
Am I the only one that still peels asparagus? It makes the stalk more tender and allows you to cut off less of the base. Then I steam or braise until a little softer, but still not done. Drain the liquid, then brown a bit in butter, or even a little beurre blanc. Or use an orange hollandaise sauce.


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