How to Eat Asparagus, a Spring Vegetable Worth Waiting For

How to eat asparagus, a springtime delicacy without equal? Whether you're a home cook who prizes seasonality, counting the days until those fresh bunches fill the farmers market, or a creature of habit who rarely dabbles beyond simple steaming, chances are you haven't quite unlocked all of this vegetable's culinary potential. We connected with chefs and a cookbook author to learn more about this fleeting phenomenon and how to savor every last spear.

Asparagus Explained

There are over 300 species of asparagus, but the variety most commonly consumed is garden asparagus (Asparagus officinalis), a springtime perennial with long stalks, pointy tips, and woody bottoms. The tender young stem shoots (or spears) break through the ground once soil temperatures exceed 50 degrees Fahrenheit.

Nutritional Benefits: Rich in minerals and vitamins A, C, E, and K, as well as folic acid and antioxidants, this fibrous vegetable is considered a superfood.

Seasonality: Part of what makes asparagus so special is its limited season. While it's sold year-round in some regions, purists stick to the calendar. "In a time when most 'seasonal produce' is now available throughout the year, waiting for the first favas, peas, and asparagus of spring becomes even more precious," says Todd Knoll, executive chef at Bricoleur Vineyards in Sonoma, California's Russian River Valley.

Spring Thing: Though asparagus is available from late February to June, there's a sweet spot. "Asparagus is best enjoyed in season during spring, specifically April and May," says Megan Gill, executive chef at BLDG in New Haven, CT.

Prepping Asparagus

Asparagus needs little preparation, simply:

1. Gently bend the spear towards the stalk end and snap the tough ends off. 
2. Rinse in cold water.
3. Let sit for five minutes to hydrate the ends.

For thicker spears, the ends may need to be trimmed with a vegetable peeler. Some cooks prefer to cut the tough ends off, working with a bunch of stalks at one time.

How to Eat Asparagus

A gastronomical treat since Roman times, asparagus can be enjoyed raw or cooked, in salads, starters, sides, and mains.

Flavor Pairings

Some flavor pairings, in particular, enhance its grassy notes.

Eggs and cheese: "Eggs are a perfect pairing for asparagus, especially with a self-saucing runny yolk," says Ceri Jones, food educator and author of It Starts with Veg. "This is because asparagus works best with anything buttery (butter, olive oil, hollandaise sauce) and creamy (feta, torn mozzarella, ricotta).

Salt: Salty notes also complement asparagus. Jones suggests capers or pancetta.

Herbs: For something different, she recommends serving it with herbs such as dill and tarragon.

Raw Asparagus

With Dip: Raw asparagus can be eaten as crudité with a good dip, Gill says. Our Yogurt Dip is eminently dunkable.

Shaved: Knoll likes a citrus vinaigrette and sea salt to offset the vegetal notes of shaved, raw asparagus. Jones shaves the stalks to create ribbons, then tosses them with lemon juice and olive oil. "They can top a fresh green salad or you can simply adorn it with ribbons of Parmesan cheese."

Cooked Asparagus

Asparagus spears are a match for a frittata, omelet, or quiche, Gill says, reaffirming this vegetable's affinity for eggs. Our Asparagus, Leek, and Gruyere Quiche delivers a taste of spring with every forkful.

Blanched

Blanch asparagus by simmering peeled asparagus in seasoned water for 3-4 minutes per Knoll. "Then shock the spears immediately in ice water to arrest cooking and set the emerald color." 

Salads: Add blanched asparagus to a salad made with lemon oil, goat cheese, almonds, and mint as Knoll does. Our Asparagus With Goat Cheese, Almonds, and Basil offers another take.

Sauces: Emilie Symons, chef-instructor of plant-based culinary arts at the Institute of Culinary Education's Los Angeles campus, serves blanched spears with classic hollandaise. For white asparagus, she favors a vanilla bean sauce.

Soups: Our Cream of Asparagus Soup offers a double whammy; pureed asparagus for the soup that is topped with blanched tips to garnish.

Grilled/Broiled

"High heat brings out the best in asparagus," Jones says.

With an Egg: Broil or grill until the asparagus skin blisters, Jones suggests, then enjoy under a poached egg.

Lemon: Asparagus is very citrus, fat, and acid-friendly, Gill notes. "Think beautifully charred asparagus fresh off the grill, tossed in sea salt and butter, then dusted with lemon zest."

Braised

Braised asparagus can also be the bed for a poached egg and crispy prosciutto, finished with cracked black pepper, Gill says.

Sautéed/Stir-Fried

Pasta: Cut the spears into rounds, leave the tips whole, then sauté with garlic, then add cream and toss with a pile of tagliatelle says Jones. Our Spaghettini With Charred Scallions and Peas ties in other seasonal delights.

Stir fry: Asparagus is very wok-friendly. Try it in fried rice or a stir fry like our Beef, Snap Pea, and Asparagus Stir-Fry. 

Roasted

With Nuts: Knoll roasts unpeeled spears with olive oil, balsamic vinegar, salt, and pepper, tossed with black walnuts, Parmesan, brioche crumbs, and red pepper.

Mixed Vegetables: Roasts asparagus with other in-season ingredients, says Gill. Try adding the spears to our Pepper-Crusted Lamb With Roasted Vegetables.

Chicken: "Prepare an all-in-one tray bake with chicken thighs and potatoes, and add the asparagus to the tray for the final 10 minutes of cooking for a blast of green goodness," Jones says.

Shopping for Asparagus

"When buying asparagus, look for stalks that are plump, firm, and vibrantly green (unless a purple or white variety) with tips that have tightly closed buds," says Jones. Choose between thick and thin stalks, and avoid any with cracked, dried-out, or wrinkly ends.

Green, Purple, or White

Green asparagus has a grassy sweetness and peppery undertones. Purple asparagus tastes slightly earthier. Its gorgeous color goes green once cooked. White asparagus is more delicate. "White asparagus is especially magical—growers mound up dirt and hay around the asparagus as it grows so it's never exposed to sunlight," says Symons, noting that photosynthesis turns it green.

Storing Asparagus

To store asparagus, Symons suggests standing trimmed spears in water in the fridge. "Treat them like flowers, delicately, and gently," she says. Use the spears within five to seven days.