Asparagus

Just steam it with a squeeze of lemon and salt and pepper

I usually just steam it. If you want some indulgence, dot with a small amount of butter once it's on your plate.

I also like it chopped up and cooked in risotto, but the carb and calorie count mean I don't have that very often.

Like @Zoomie402, I like to toss mine on the grill. But you can get similar results by roasting in the oven for 10-14 min at 425 F. If they're skinny, shorter time. They should be bright green. I toss them with lemon or lime juice and garlic powder with, perhaps a bit of salt.

Also awesome in stirfry. Genius kitchen has a good beef and broccoli recipe which I swap veg and meat around in...chicken with asparagus is one if my husband's favorites.

I don't use a grill, and I don't like turning on the oven to roast asparagus and heat up the house in the warmer part of the year, so I just rinse, snap off the ends, and cook it in a sauce pan with a little olive oil, salt, and pepper. I snap them in half usually so they're small enough to fit in the bottom of the pan, and I put the lid on while they cook. It only takes a few minutes. I like the texture this way better than steaming. It's somewhere between steaming and roasting.

ETA: you can save the ends in the freezer and use to make veggie stock for asparagus soup -- the flavor might be a little strong and distinctive for stock for other soups or other purposes, but of course that's a matter of taste.

I normally drizzle with olive oil, season with salt and toss into the air fryer (or convection oven) at 200C for 10-12 minutes.

My husband prefers them sauteed in a little butter. Cut into 2-3 inch lengths and stir fry in a tablespoon of butter. Occasionally remove an piece slice off a tip to see whether they have softened to your liking.

Before cooking your asparagus remove the tough ends by snapping off near the end feeling for the first point it breaks easily. The tough ends can be saved in the freezer for when you make stock.

just_Tomek wrote: »

Use your veggie peeler to slice into a salad. I love their sweet raw taste.
I also take the ends, steam or boil and blend into a pure etc.

Yep, I peel the hard ends, cut them in pieces, boil with a potato, puree', and then add low-fat milk, paprika, black pepper, and veg broth (powder, cubes, or crystals). Once in the soup bowl, I top with grated Parmigiano Reggiano.

I love asparagus cooked, but I also like the crunch of them raw and chopped in a salad. I frequently make egg cups (mini frattata) and if I have asparagus on hand, always throw some in those.

I usually roast asparagus. Make sure you snap off the hard ends.

Moosewood also has a fantastic spring minestrone soup recipe that calls for asparagus. I make it every spring. It is wonderful.

There is also some sort if veg-pasta salad (orzo) from them...mmmm, now I need to look for it... that calls for lightly blanched asparagus...very yum.

Cook lightly so they stay crunchy - steam or dry fry - and dip them into hard boiled eggs!

Stir fry or steam here too.. I have mine as soldiers instead of toast with dippy egg for brekkie 😋

Yesterday I fried mine in a cast iron skillet in the grill's fire box while smoking some pork steaks. As other's have suggested I use olive oil, salt and garlic powder. Overcooked 'em because I left them in the pan with lid too long and they ended up wilted - but still tasty.

Think I'll go back to wrapping individual servings, 5 or 6 stalks, with bacon strips and grilling at about 250 degrees so I can check them frequently.

I remember eating white asparagus on pizza in Germany, so tried using green when I made my own at home (I use a wrap for the crust). Love the bit of crunch it adds.