Asparagus season, lasting just under three months each year, is over far too quickly. Fortunately, there are numerous ways to make the most of this delicious time. Boiling, frying, grilling, steaming, or baking: we'll show you how easy it is to prepare asparagus and how versatile it can be.
If asparagus is the star of the dish, a rule of thumb is to allow about 500 grams per person. However, if it serves as an appetizer or a complementary side dish to meat or fish, about 250 grams per person is sufficient.
To fully appreciate its flavor, white asparagus must be peeled. It's especially important with white asparagus to thoroughly remove the fibrous, tough, and bitter outer layer. The following steps will make peeling a breeze.
1. First, the asparagus is washed and patted dry. This removes any remaining sand from the tips.
2. Asparagus should always be peeled immediately before preparation. For white asparagus, the peeler should be placed about one centimeter below the tip and, applying light pressure, run along the stalk to the cut end. Because the skin is usually harder and woodier in the lower third than below the tip, the pressure on the peeler can be increased slightly in this area.
3. When peeling, take care that the delicate stalks do not break in your hand and that the peel is completely removed all around.
4. The peel of green asparagus is less fibrous and more delicate. Therefore, it can generally be eaten. If desired, the lower, white-tinged third of the stalk can be peeled.
Use asparagus peelings from head to toe
It's not just the peeled spears that offer culinary delight. The remaining peel and the trimmed-off ends can also be wonderfully reused in the kitchen and serve as a base for asparagus soup, sauce, or stock.
Boiled asparagus in a pot is a classic. But what should you keep in mind when cooking it?
Use little water when cooking asparagus
Use as little water as possible when cooking asparagus. Spiks cooked lying down should only be barely covered. The most economical cooking method is in a special asparagus pot, where the asparagus is cooked upright.
Season the cooking water correctly
For more flavor, the cooking water is seasoned with salt, a pinch of sugar, and a little butter. The sugar softens any bitterness, while the butter gives the asparagus a more rounded taste.
The right time to cook asparagus
Asparagus spears can be bundled into portions before cooking. This makes them easier to remove from the pot. Cheesecloth is particularly gentle, but bundling makes no difference to the taste.
Use little water when cooking asparagus
White asparagus needs about 15–20 minutes of cooking time, depending on its thickness, while green asparagus only needs 10–15 minutes. The asparagus is cooked when the spears bend easily or a knife slides easily into the lower third.
This way the green or white color is preserved.
Of course, presentation matters, and a vibrant white or green on the plate is a delight. A squeeze of lemon juice in the cooking water helps preserve the brilliant white color of white asparagus. For green asparagus, it helps to plunge the spears into ice water after cooking.
Asparagus can be prepared in more ways than just boiling. Delicious dishes also come together in the Frying Pan, because frying creates bold aromas. Although green asparagus is more commonly pan-fried, white asparagus is also well suited to this method of preparation. Its natural sugar creates caramelized flavours.
Simply place the chopped asparagus or whole spears with a little oil into a coated Frying Pan. Over medium heat, chopped asparagus takes about six to eight minutes; whole spears need 10 to 12 minutes. Turn several times while frying. Towards the end, toss in butter if desired and then season.
As asparagus season begins, barbecue season is slowly getting underway too. That makes it the perfect time to put asparagus on the grill as well. To prepare it, brush the green or white, peeled spears with a little oil and season with salt and pepper.
Ideally, white asparagus should be blanched before grilling. This shortens its cooking time on the grill. If it goes onto the grate raw, it needs about half an hour to cook. Green asparagus, on the other hand, is ready more quickly and can be eaten after just 10 to 12 minutes.
An extra Tipp: To keep the slender spears from slipping through the grate, it is best to either skewer several spears together or use a grill-safe tray.
Steaming is a particularly gentle way to prepare asparagus. Cooking it in steam – instead of submerging it in water – preserves important aromas and nutrients. It's essential that the lid remains closed throughout the cooking time to keep the steam in the pot. The asparagus will be cooked after about half an hour. This method works well with either a pot with a steamer insert or a dedicated asparagus pot.
Create your culinary asparagus moment
Perfectly cooked asparagus, savory Manchego cheese, and a finely balanced hollandaise sauce. Whether for Easter or any other occasion – discover our asparagus recipe now. We'll guide you through every step of the process.
Oven cooking is also excellent – especially for larger portions. For this method, place the asparagus in a deep baking tray. Then, just as when boiling in a pot, add water, salt, sugar, butter, and a squeeze of lemon juice. Finally, cover the tray. Bake at 200 degrees Celsius for about 40 minutes until tender.
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