Spring is here, and very soon we will see the start of the short British asparagus season in the UK. Of course, asparagus is common these days at the supermarket, but it’s always worth hunting those fresh green spears from a local food market or even fresh from the countryside.
However, once they are in hand, the question becomes how to eat or cook them. Here’s everything you’ll need to know about cooking asparagus.
When
cooking asparagus, you can tie it into small packages, which makes them easier to remove. Drop these individual packs or spears into some boiling water, cover and cook for three to five minutes, depending on the thickness of the spears. Take them out, drain and soak them in some ice water, or serve them immediately.
Steaming
For steam, place the spears in a steaming basket with a little water underneath. Cover and cook for three minutes.
Grilled
asparagus
loves to be ironed in a pan: just drizzle with some olive oil and flip occasionally, or try Jamie’s recipe of grilled asparagus with olive oil, lemon, and parmesan.
If you have a barbecue going on, lightly cover the spears with oil and cook over medium heat, turning often so that the spears do not burn.
Roasted
asparagus develops a lovely and rich taste when roasted and this is probably my favorite method of cooking it. Simply preheat the oven to 220 ° C, gas brand 7, cover a tray with aluminum foil or baking paper, place the asparagus spears on the tray, drizzle with olive oil and season with salt and pepper. I also like to add a couple of fresh garlic cloves and a little freshly grated lemon zest. Roast for ten minutes. You can use their roasted asparagus to stir through a risotto or a plate of creamy pasta.
If you’re serving roasted asparagus alone, you can keep it simple but go big in flavor with Jamie’s bacon, anchovy, and cherry tomato version. Sautéed
asparagus
is often used in Asian cuisine, either in salads or in stir-fries. You only need a minute or so in a hot wok, so always remember to add it towards the end of cooking the rest of your dish. A splash of soybeans and a pinch of sesame seeds work well.
You
can, in fact, eat raw asparagus. One of my favorite raw asparagus recipes is Miss Foodwise’s asparagus and pomegranate pearl ribbon salad.
Raw asparagus is also great with feta cheese and radish. I occasionally add a spear or two to a fresh green smoothie, too.
<img src="https://img.jamieoliver.com/jamieoliver/home/wp-content/uploads/features-import/2015/03/Asparagus-Hollandaise-3-695×1024.jpg" alt="how to cook
asparagus” />
Accompaniments
The best accompaniments for asparagus are olive oil or a little butter, in both cases, season with a little sea salt and fresh black pepper, too. As mentioned, freshly shaved Parmesan or shredded feta cheese are excellent partners, as are small goat cheese or strong cheddars. My Westcombe British Asparagus Cheddar Tart is the perfect centerpiece for a spring picnic or lunch. I also make a simple Polish recipe at home called Asparagus à la Polonaisa by cooking asparagus in water seasoned with sugar and salt and then covering it with butter, lightly browned in a pan mixed with fresh breadcrumbs.
Asparagus
and eggs are also a timeless spring combination. Try dipping fresh spears into a gently boiled egg, or make asparagus soup and top it with a poached egg and a splash of olive oil.
It would be a crime not to mention the hollandaise, a classic French sauce made from melted butter, fresh egg yolks, lemon juice and a little mustard or a pinch of cayenne, whose pairing with asparagus is simply heavenly. Follow Izi’s step-by-step guide to making hollandaise sauce here or try my Dutch version of blender for a quick alternative.
<img src="https://img.jamieoliver.com/jamieoliver/home/wp-content/uploads/features-import/2015/03/Asparagus-Hollandaise-5-684×1024.jpg" alt="how to cook
asparagus” /> Notes on asparagus Thin spears
of asparagus tend to be younger and fresher in taste, while thicker spears will have been allowed to grow longer and will taste more pronounced.
Try to use your asparagus as soon as possible, but if you don’t use it right away, a good tip is to store it standing in a pitcher of water in the fridge.
To learn all about storing asparagus, when it’s in season and more, head to Vegepedia.
