How to Cook Asparagus

Long a delicacy of gods and royals and the subject of poetry and fine art, the graceful, purple-tipped spears set off a rush at farm stands and unbridled enthusiasm among us cooks, who can’t help but work them into as many meals as possible. (Cook’s Illustrated editor-in-chief Dan Souza even stole asparagus from his neighbor’s garden when he was a kid.)

And since the prep work is a cinch, the spears cook in minutes, and their flavor—which strikes that inexplicable merger of sweet, nutty peas; earthy beans; olive-oil bitterness; and freshly clipped grass—shines every which way you prepare them, why shouldn’t we? 

Hence, the Cook’s Illustrated asparagus recipe archive runs deep. Here's a rundown of our favorites plus some of our best shopping and prepping intel.

Green asparagus is most common, but white and purple bunches are increasingly available. White spears are the same variety as green ones, minus chlorophyll; they get their blanched facade from being grown in total darkness. Purple asparagus is a different variety, the color of which comes from anthocyanins, the same pigments that give us most other purple produce including cabbage and grapes.

The thickness of asparagus isn’t related to how long the spears spend in the ground. It’s about the variety and age of the plant (which can produce for up to 20 years), as well as the growing conditions. A plant grown year-round in a temperate climate will produce increasingly thin stalks with each passing year, while asparagus farmed in colder regions will rest between the growing seasons and sprout thicker spears. 

Both are great for cooking, as long as you tailor the method to the spears’ size. 

We’ve got a strong, data-driven opinion here, which is that snapping is wasteful. Depending on where you place your hands and apply force, the asparagus might break anywhere along its length—not simply where the fibrous base meets the tender top, as many sources suggest. In tests, we’ve found that snapped spears can lose up to half their weight. 

We prefer to trim the bottom inch (the toughest, woodiest part) from the spears and then peel the bottom half of each one to remove its fibrous exterior, which reduces the weight loss to less than 30 percent. Peeled spears also look particularly elegant, and the work goes quickly if you use a good Y-peeler. 

We tested four methods and found that trimming the stalks’ ends and standing them in a vessel containing a small amount of water (like cut flowers) allows capillary action to pull water up through the stems, keeping them fresh and firm for up to 4 days. 

In addition to a blast of high heat, the key here is to refrain from moving the spears so that they brown deeply on one side and remain vibrant green on the other.    

1. Place rimmed baking sheet in oven and heat to 500 degrees.

2. Toss asparagus with oil, salt, and pepper.

3. Transfer asparagus to preheated sheet and spread into even layer. Roast until undersides of spears are browned, tops are vibrant green, and tip of paring knife inserted at base of largest spear meets little resistance. 

Butter (in addition to oil) adds rich flavor as well as a little water, which produces steam that we trap with a pan lid to steam the asparagus as it browns. 

1. Heat oil and butter in skillet over medium-high heat. When butter has melted, add half of asparagus to skillet in one layer with tips pointed in one direction; add remaining spears with tips pointed in opposite direction. Cover and cook until asparagus is bright green and still crisp.

2. Uncover and increase heat to high. Cook until spears are tender and well browned along one side.

On a rimmed baking sheet you can cook 2 pounds of thin spears, making this a great method for a crowd.  

Heat broiler. Toss asparagus with oil, salt, and pepper, then lay spears in single layer on rimmed baking sheet. Broil, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned. 

Brushing the spears with garlicky melted butter that sizzles over the fire gives them a nutty flavor. 

1. Brush asparagus with melted butter and sprinkle with salt and pepper.

2. Grill asparagus, turning once, until just tender and caramelized. 

Pricking the raw spears and then brining them in a concentrated solution for 45 minutes before cooking thoroughly seasons them. 

1. Using fork, poke holes up and down asparagus spears. Dissolve salt in water in large bowl. Add asparagus to brine and weigh down with plate to keep submerged. Transfer asparagus to paper towel–lined plate and pat dry. Discard brine.

2. Grill asparagus until spears are charred on all sides and just beginning to soften on exteriors. 

Steaming the asparagus in a small amount of water with butter, salt, and garlic and then allowing the water to evaporate leaves the spears perfectly crisp-tender and glossed with garlicky butter.

1. Cut asparagus into 2-inch lengths. Melt butter in skillet over medium-high heat. Add water and salt and stir to combine. Add asparagus, shaking skillet to evenly distribute. Cover and cook, without stirring.

2. Uncover and continue to cook, stirring occasionally, until skillet is almost dry and asparagus is crisp-tender.

Vigorously simmering the spears in a combination of water and broth thoroughly seasons them and renders them tender and silky. Then the braising liquid evaporates, leaving behind a light glaze that coats them.

1. Bring water, broth, oil, and salt to simmer in skillet. Add asparagus in even layer. Reduce heat and cover. Cook, gently shaking skillet occasionally, until asparagus is tender and can be easily pierced with tip of paring knife.

2. Remove lid and continue to cook, shaking and swirling skillet, until skillet is almost dry and asparagus is glazed. Off heat, add lemon zest and juice and chives and toss to coat. Season with salt.