How to cook asparagus

In the spring, during the asparagus season, we cook various dishes with asparagus every day and we want to share our tips and recipes with you.

White asparagus

Before cooking white asparagus, you have to peel it correctly. This can be done with a vegetable peeler or a sharp cheese spatula. Experts advise the cascade method: make 3-4 annular cuts evenly along the entire length of the stem, then gradually peel it from below until the cut. The upper part of the stem does not need to be peeled, it is tender and delicate. The thickness of the cut skin can be about 1-1.5 mm.

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To see how to peel white asparagus watch how Johan Boden does this in the video:

Before choosing a recipe with white asparagus, check out the basic tips for cooking it in almost any dish:

  1. For blanching the asparagus it is advisable to use a special narrow tall pan with an inner basket that allows you to cook the asparagus vertically.
  2. Pour enough water into the pot that it covers the asparagus to the base of its top, about 5-7 cm lower. This way the tender tops of the stems will be steamed and not boiled over.
  3. Add a pinch of salt and sugar to the water.
  4. Dip the asparagus in boiling water and cook for about 3-5 minutes.
  5. You can take out one stem after 3 minutes and check if it’s cooked. Cut a small piece and try it.
  6. The main thing is not to overcook it so that the asparagus remains al dente!
  7. If you've already cooked the asparagus but aren't serving it yet, place it on a platter, cover with a towel and put it in a warm place.

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The easiest white asparagus egg sauce (farmer)

To prepare a sauce for 500 g of white asparagus, you will need 4 eggs and 100 grams of sweet butter (82%).

  • Boil soft-boiled eggs, peel them, separate the yolks and mash them with a fork.
  • Melt the butter in a heavy-bottomed saucepan to prevent it from burning.
  • Pour the melted butter into the mashed yolk, season with salt and pepper, and your white asparagus sauce is ready.

Serve with young potatoes, slices of ham or smoked salmon.

And if you have the time and inspiration, you can also make Hollandaise sauce for white asparagus.

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What dishes with white asparagus we recommend you to cook and try:

Green asparagus

Green asparagus doesn't need to be completely peeled. It is enough to refresh the lower cut of the stems and you can peel the lower 3-5 cm, which can be more rigid.

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Let's start with the easiest way to cook green asparagus for a family of 3 — grilled asparagus.

You will need 500 g of green asparagus, 2 tbsp. of olive oil, juice of half a lemon, 50 g of grated or thinly sliced ​​Parmesan cheese, coarse salt.

If the diameter of the bottom of the stems is not more than 8-10 mm, then asparagus does not require blanching. If the stalks of asparagus are 10 mm or thicker, then it is advisable to dip them in salted boiling water for 1-2 minutes, then drain the water and rinse with cold water, or put a few ice cubes for quick cooling. This way the stems will not lose their crispness.

Then put the asparagus on a dish, drizzle with olive oil and a few drops of lemon juice, salt and stir gently. You can grill green asparagus on a grill, grill skillet, or wok skillet over medium heat, stirring constantly. After 4-6 minutes, your asparagus is ready.

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What other dishes can you make with green asparagus?

Purple asparagus

Perhaps the most unusual type of asparagus. Purple asparagus is most commonly eaten raw.

But if you want to cook it, then you should know that during the heat treatment it loses its purple color and turns green.

Purple asparagus, like green one, does not require peeling, you can only refresh the lower cut of the stems.


Here's what you can cook with purple asparagus: