How to Cook Asparagus

Sautéed asparagus

1. Chop the asparagus spears into smaller chunks. To sauté the asparagus whole, you’ll need a large skillet that can fit them.
2. On a large skillet, warm up a tablespoon of olive oil. Add asparagus, crushed garlic, salt, and pepper.
3. Sauté on medium-high heat for 2 minutes, add white wine and stir.
4. Let the wine evaporate, turn the heat to medium-low, cover with a lid and cook for 5 to 7 minutes.

Roasted asparagus

1. Reheat the oven to 400°F. Rinse and trim the woody ends of the asparagus with a sharp knife.
2. Transfer the asparagus to a baking sheet and season with olive oil, salt, and pepper. Add the crushed garlic, and toss until evenly coated.
3. Arrange asparagus on a single layer, then roast them at 400°F for 10 to 15 minutes. To check for doneness, poke them with a fork at the end of the stalk.

Steamed asparagus

1. Rinse asparagus and cut off woodier end of the stalk.
2. Add water to large skillet. Insert a steamer basket and place the asparagus in it. Cover with a lid.
3. Bring water to a boil and steam for 5 to 10 minutes, depending on their thickness.
4. Serve with fresh lemon and a honey mustard dressing.

Air fryer asparagus

1. Preheat the air fryer to 400° for 3 minutes. Rinse the asparagus, pat them dry, then chop off the woody ends.
2. Add asparagus to a large bowl or plate, and add olive oil, salt, pepper, and crushed garlic cloves. Mix well to coat the asparagus.
3. Arrange in air fryer basket and air fry for 8 minutes. At the halfway mark, shake the asparagus and add grated parmesan cheese.

Asparagus pesto

1. Cut off and discard the woody end of the asparagus. Cut the spears into discs and leave the tips whole.
2. In a large skillet, sauté chopped onion in extra virgin olive oil.
3. Add asparagus, grated garlic, salt, and black pepper, and cook for 5 minutes.
4. To a food processor, add half of the cooked asparagus, fresh basil, grated parmesan, lemon juice, water, and blend until creamy. Cook the pasta in the meantime.
5. Add the sauce back to the skillet with the remaining asparagus, add the pasta, and some reserved pasta water. Stir until creamy adding more reserve cooking water and parmesan if necessary.

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