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How to Cook Asparagus Perfectly Each Time

Published Apr 3, 2017 By Julia 3 CommentsThis post may contain affiliate links.

Summary:
Learn how to cook asparagus spears so that they’re consistently tender and crisp with lots of juicy flavor, ideal for anyone looking for quick and low carb side dishes.
How to cook asparagus perfectly each time

How to Cook Asparagus Perfectly Each Time

4.7 from 3 votes
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Prep: 5 mins
Cook: 10 mins
Yield: 2 servings
Calories: 170
Net Carbs: 2.5g

INGREDIENTS

  • 8 ounces asparagus spears tough bottom ends chopped off
  • 2 tablespoons olive oil
  • 2 tablespoons finely grated parmesan cheese sandy texture
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

INSTRUCTIONS

  • Combine parmesan cheese and paprika in a bowl and mix well. Set aside.
  • Heat olive oil in a pan over medium heat. Add asparagus spears in a single layer. Evenly distribute salt and pepper over the asparagus. Cook asparagus until crisp-tender and browned, about 8 minutes, occasionally turning the spears to brown all sides.
  • Transfer the asparagus to a serving plate. Toss with parmesan-paprika mix. Serve immediately.

NUTRITION

Makes 2 Servings
Amount Per Serving:
Calories 170 (84% from fat)  
Total Fat 15g 24%
   Saturated Fat 3g 15%
Cholesterol 5mg 2%
Sodium 350mg 15%
Net Carb 2.5g  
Total Carb 5g 2%
   Dietary Fiber 2.5g 10%
   Sugars 1.5g  
Protein 5g  
Vitamin A 27% · Vitamin C 16% · Calcium 10% · Iron 4%

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Cooked asparagus spears with parmesan on a white plate with fork
Asparagus is one of those versatile vegetables that can be cooked a variety of ways, such as steaming, simmering, grilling, sautéing, and roasting, and can also be enjoyed simply with either basic salt and pepper or complex sauces. It works well as a delicious side dish, and I’m often pairing it with chicken, such as in this baked parmesan chicken sheet pan dinner.

I recommend buying asparagus when it’s in season, which is usually during spring months. After bringing asparagus spears home, I store them in the refrigerator with a damp paper towel wrapped around their bottom ends to prevent them from drying out. They should be used within a few days at most.

Raw asparagus being trimmed
Asparagus spears are easy to prepare. After washing them, I chop off about one to two inches of their tough bottom ends. If the asparagus spears are particularly tough or thick, it may be necessary to peel them as well. After that, it’s ready to be cooked.

I have tried a number of different ways on how to cook asparagus, and my favorite method is sautéing for its flavor and cooking consistency. Here is a summary of cooking methods:

  • Sautéing/pan-frying (my preference): This takes less than 10 minutes and produces perfectly tender-crisp asparagus that has nice charred edges with very tender and juicy asparagus meat. This method also produces the most flavorful asparagus.
  • Roasting: This also produces very good asparagus, but takes too much time. You’ll need to wait for the oven to preheat to hot enough temperatures (400 F or higher), and then it will take another 10 to 20 minutes to bake.
  • Grilling: This yields a very flavorful asparagus, but I find it is a hassle in getting out my grill and cleaning it later. The cooking time is comparable to the sauté method.
  • Steaming/Simmering: You can use the steaming method if you have a steamer basket, which yields results similar to simmering asparagus. This method is fast (only a few minutes to cook) and yields juicy and tender asparagus, but lacks in flavor compared to the sauté method.
  • Microwave: This method works well if you’re in a pinch and is fast, but my microwaved asparagus never reached a tender-crisp texture and wasn’t very flavorful.

Asparagus spears cooking in a pan
The recipe below includes my recommended asparagus cooking method as well as my parmesan cheese and paprika seasoning, but after the asparagus is sautéed, it’s a blank slate for you to add any of your favorite seasonings. Butter and garlic is one of my favorite alternatives to the paprika-parmesan mix.

Parmesan cheese asparagus spears on a white plate

Filed Under: Per Serving: Under 5g Net Carbs, Sides Tagged With: 0-30min, 6-10ingredients, gluten free, olive oil, paprika, parmesan cheese, spring, stovetop, thanksgiving, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

Previous Post: « Baked Parmesan Chicken and Asparagus
Next Post: Butterscotch Haystacks Recipe with Chow Mein Noodles »
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newest oldest most voted
Bill

I prefer roasting over any other method, but grilling is great second choice. Roast at 350 for 6 min. Remove immediately for a nice crunchy texture. I prefer crunchy over limp texture. As for preparation, after washing, air dry, rub table spoon olive oil over stalks, layout on sheet pan and sprinkle kosher salt and pepper over all stalks. Enjoy!

Vote Up3Vote Down  Reply
2 years ago
Sherry

Loved this recipe. I love asparagus, but this was the best asparagus I have ever tasted. Thank you….I have recommended this recipe to all my friends.

Vote Up0Vote Down  Reply
2 years ago
littleblackdomicile blogger

Thanks for the info…we love asparagus but agree over/under cooked is a waste!-Laurel Bledsoe

Vote Up0Vote Down  Reply
3 years ago

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