How to Cook Asparagus Perfectly

Asparagus isn’t properly appreciated because so often, it’s tortured and terribly overcooked. Perfect asparagus should be bright green and tender yet just a little snappy; it should retain a hint of firmness but be easy to bite through. Read on to learn the simple secrets to getting perfectly cooked asparagus every time.

Secret # 1: Marinate your asparagus in salt and olive oil

Marinate your asparagus at room temperature for 30 minutes and up to 2 hours in a couple tablespoons of extra virgin olive oil and a sprinkle of flaky salt (coarse ground Himalayan salt or sea salt, such as Maldon, is perfect here). Doing this will pull just a little moisture out, which will end in a slightly crispy – rather than mushy – end product.

Secret # 2: Cook your asparagus over SUPER high heat

Cook your asparagus over high heat – on the grill, under the broiler, in a super-hot cast iron skillet. You can steam or boil it, but I don’t prefer this because (a) the max temp there is 212°F (b) that’s not hot enough to get any caramelization or Maillard reaction going and (c) water doesn’t taste like anything.

Secret # 3: Watch the color and texture to know when it’s ready to come off the heat

In terms of color, it should be a very verdant, very bright green color when it comes off the heat. Once it starts to go olive or army green, it’s too late. In terms of texture, it should just barely be starting to loose it’s firmness. In other words, if you pick a piece up with tongs, it should bend or wilt just ever so slightly.

Secret # 4: Let your asparagus cook through in it’s own steam.

Once it’s the right texture and color (see above), immediately put it back into the pan you marinated it in (with the oil and salt still in there) and cover it tightly with foil.

Let it sit for 10 or 15 minutes while you get other stuff together, and then serve. You won’t be disappointed.

Pro-tip: These techniques work great for most other green veggies too!