How To Cook AsparagusJune 13, 2018
How to cook asparagus in the oven
A classic and healthy roasted asparagus never disappoints. Plus, it’s one of those “set and forget” kind of recipes that allows you ample time to focus on other kitchen tasks (and non-kitchen tasks, like the dog barking and phone ringing).
1. Quick and Easy Roasted Asparagus
- 450g Asparagus
- Olive oil
- Salt and pepper
- Preheat oven to 220ºC. Snap off the dry ends of the asparagus spears.
- Spread asparagus in a single layer on a baking sheet. Drizzle with olive oil and toss to coat.
- Season liberally with salt and pepper.
- Roast until asparagus ends are crispy, around 15-20 minutes, tossing halfway through.
If you’re looking to showcase asparagus as more than just a side but are still in the mood to use your oven, we suggest a tart or omelette. In a rare feat of versatility, these recipes work for breakfast, brunch, lunch, and dinner.
2. Asparagus and Goat Cheese Tart
Tart, galette, savory pie… call it what you may, this cheesy asparagus concoction is sure to please.
- 1 sheet puff pastry
- 450g asparagus, ends trimmed
- 3/4 cup Gruyère cheese
- 1/2 cup goats cheese
- 3 eggs (optional)
- 2 tsp garlic, finely chopped
- 1 lemon, zested
- Preheat oven to 200ºC and line a baking sheet with parchment paper. Meanwhile, bring a large pot of water to the boil (for the asparagus).
- Roll thawed puff pastry onto lined baking sheet, using a rolling pin to shape it into a rectangle.
- Use a knife to score a 2cm rectangular border, but be sure to not cut all the way through. Prick the inside of the rectangle with a fork.
- Bake puff pastry for 8-10 minutes.
- While pastry bakes, soften asparagus by placing them in boiling water for 1-2 minutes. Remove and drain.
- Remove puff pastry from oven and add cheese. Lay asparagus on cheese and add garlic.
- If using eggs, carefully crack them over top, making sure not to break yolks.
- Place back in oven and bake another 20 minutes.
- Sprinkle over lemon zest before serving.
Alright, alright… this frittata/omelette is technically prepared on the stove and in the oven, but we snuck it in the oven category ’cause that’s where most of the magic happens.
- 2 cups thinly sliced asparagus
- 6 eggs
- 1/2 cup packed basil leaves
- 1/2 cup packed parsley leaves
- 1/2 cup crumbled goat cheese
- Salt and black pepper
- 2 tbs butter (or 1 1/2 tbs olive oil)
- Preheat oven to 200ºC. Cut asparagus lengths into thirds.
- Whisk eggs in a medium bowl until frothy. Mix in herbs, goat cheese, salt, and pepper.
- Heat butter or oil in ovenproof nonstick skillet over medium-high heat. Add asparagus and cook until beginning to soften, 2-4 minutes. Add egg mixture and stir to combine.
- Cook until egg mixture is set around edges but still wet in the centre, about 5 minutes. Transfer to oven and cook until frittata is set in the centre, 12-15 minutes.
How to cook asparagus on the grill
Grilling asparagus couldn’t be simpler. All you need to do is snap off the ends, heat up your grill to somewhere between 350 and 450ºF, lightly coat the veggies with olive oil, season with salt and pepper, and grill 5-8 minutes. Seriously, it’s that easy. Just be sure to place the spears down across the grates so they don’t fall through.
How to boil/blanch asparagus
The secret to crisp-tender and stunningly bright green asparagus is to blanch the spears. Submerge them in boiling water for 2-4 minutes before transferring to ice water. To test out your blanching skills, whip up this creamy, dreamy risotto.
One of our favorite things about risottos is that they can breathe new life into otherwise ordinary ingredients like shrimp and asparagus. In any other context, this duo might seem like the start of a crisp salad or stir-fry, but when folded into the oozy grains they become cozy, warm, and tender.
How to sauté asparagus in a pan
The trick for the perfect sauté is to get your fat (butter, oil, etc) very hot before cooking any aromatics (onions, garlic, etc) and adding asparagus. 8-10 minutes is all it takes for the spears to get tender and ever-so-slightly charred. Case in point…
Here’s how to turn a chicken breast into a meal fit for a king. Shower lemon and garlic roasted chicken breast with a crunchy, flavourful crumb topping peppered with tempting chorizo. Inspired by simple yet stunning Spanish cooking, this elegant dish gets even better with tender asparagus and golden potato on the side. Top it off with a scattering of goat cheese and a chargrilled capsicum relish and you have a meal deserving of the fanciest occasion.