Asparagus can be so delicious! In fact, it was the first vegetable to really change my outlook on green produce, opening my eyes and tastebuds to a new world of possibilities for healthy eating. See here for the full story on that: The Gateway Vegetable: A Picky Eater’s First Step to a Healthier Lifestyle
The recipe below is a super simple, no measuring approach to cooking asparagus and experimenting with some seasonings, but for the best chance at enjoying it, here are a few extra tips:
How to Choose Fresh Asparagus
While browsing the produce section at the grocery store or farmers market, you spot the asparagus. My first tip though is don’t be afraid to walk away from bad asparagus. It can feel a little disappointing if you had your heart set on it or were determined to try it for the first time, but trust me, you want to set yourself up for success on this one, and for asparagus, the freshness is very important.
So how do you know what fresh asparagus looks like? Here are a few things to look for:
- Check their posture: Asparagus should be firm and stand relatively straight. You don’t want slouchy asparagus.
- Check the tips: The tips should be crisp or firm. Take a hard pass on mushy tips.
- Check the cut ends: Make sure the cut ends have not dried out too much. This end starts to get a woody texture as it dries out, which you will cut or snap off when cooking. The drier this end is, the more you will need to remove, leaving you with less of the edible section to enjoy. If it is already drying out at the store, it’s not going to get any fresher between now and when you go to cook it.
To enjoy the freshest asparagus, you can cook it the same day you bought it from the store. But sometimes life happens, and you need to keep it fresh for a couple days before cooking.
How to Keep Asparagus Fresh
Here are a couple of ways to keep asparagus fresh.
Method 1:
Instead of placing your asparagus directly in the fridge, first wrap it in a damp paper towel to keep the asparagus from drying out. Now place the wrapped asparagus back in the plastic produce bag or in a zip top bag to seal in the moisture and store in the crisper drawer in the fridge.
Method 2:
You can keep them in water much like cuttings of flowers. Just trim the ends (the bottom inch or so), and place them upright in a container or vase filled with about an inch of water. Then cover loosely with a plastic bag and place on a shelf in the fridge. (If you have one of those thin plastic produce bags from the grocery store, that will work perfectly.)
Prep for Cooking
Always start by rinsing your vegetables. That’s just good hygiene!
Then you will want to remove any woody ends from the asparagus. Some people simply cut the ends hoping they removed enough without wasting the good parts. However, I was taught the ‘bend & snap’ method. I love it for the Legally Blonde reference alone, but it is also a great way to remove just the right amount of the woody ends leaving you with all the wonderful fresh parts to enjoy.
To properly ‘bend & snap,’ just hold the top end of an asparagus spear with one hand and the bottom end with your other hand. Now gently bend the asparagus into an arch until it naturally snaps at the point where it’s no longer fresh. That’s it!
Tip: Make sure you are not accidently forcing the asparagus to snap at a higher point. If it seems like you are removing too much of the end, make sure you are holding the bottom end as close to the bottom as you can. If your hand is further in or too close to the natural snapping point, then it will not be able to snap there, thus removing too much of the end.
Now that you have prepped your asparagus, see the recipe below to season and cook it. Enjoy!
Easy-Peasy Grilled Asparagus
This is the OG grilled asparagus recipe that kickstarted my vegetable-loving adventure. There’s no measuring involved, so the prep is super easy. And it’s the perfect addition to anything you are already cooking on the grill!
Ingredients
- 1 bunch asparagus (~1 lb, rinsed)
- olive oil
- salt
- pepper
- garlic powder
- onion powder
- lemon or lime juice (optional)
- parmesan cheese, freshly grated (optional)
Instructions
- Preheat grill on medium-high heat (375-450 degrees Fahrenheit or 190-230 degrees Celsius).
- Rinse asparagus and remove the woody ends by holding each end of the asparagus and bending until it snaps. Discard the ends and place the remaining asparagus in a large bowl or tray that can be tossed with seasonings.
- Drizzle or spray with olive oil and sprinkle with a little salt and pepper. Add desired seasonings, such as garlic powder and onion powder and toss to coat the asparagus.
- Place the asparagus directly on the grill perpendicular to the grates so they don’t fall through (or use a grill basket). Cook for 2-4 minutes on each side (depending on the thickness of the asparagus) until tender-crisp, meaning it is cooked through but still has some structure that will give it a nice crunch when eaten.
- Once asparagus is tender-crisp, remove it from the grill and add additional ingredients (if desired) such as lemon or lime juice to brighten the flavor and/or freshly grated parmesan cheese. Serve and enjoy!
