Top 10 Things to Do with Asparagus

Asparagus is one of those vegetables that I’ve just never fancied trying.  I’m not a greens person as a rule and I’m not sure that there’s much appealing about it.  However, I know a lot of people rate the little green spikes so to honour them, here’s a look at 10 things to do with asparagus.  Who knows, maybe one will take my fancy…

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What is asparagus?

Asparagus is a flowering perennial plant (meaning it comes back each year) that was once a part of the lily family and was a cousin of plants like onions and garlic.  But the family has been split up by plant experts recently and there is now a separate family that contains asparagus.

Asparagus has been grown for a long time.  Go back to Ancient Egypt and you will see images of asparagus in the friezes, some of which go back to 3000 BC.  Greeks and Romans ate it in season and dried it to eat in winter while a third-century cookbook even included a recipe on how to book it. 

Today it is grown in lots of different places and there are different varieties – for example, French asparagus is purple while both the British and American types are green.  In Spain and the Netherlands, asparagus is white because it is cut just as the tips of the plant emerge from the soil.

Asparagus nutrition information

If you are going to eat something that looks as weird as asparagus, then there should be plenty of health benefits from it.  And there certainly is.

For starters, asparagus is a great source of Vitamin A which our bodies use to protect eyes, skin and boost the immune system.  It offers a good boost of Vitamin C used to form collagen and also Vitamin K for bone formation and blood clotting – 100grams of asparagus produces 40% of our recommended daily amount of this vitamin.

Asparagus also has folic acid in it which is used for blood cells and is very important when ladies are pregnant.  It also has diuretic properties that help flush out the kidneys and get the whole digestive system working. 

Finally, there are anti-inflammatory benefits to eating it.  Five spears of asparagus (around 80grams) are one of the five portions of fruit and veg we should be eating each day.

How to cook asparagus

One of the appealing things about this veg is that there are lots of options when you look at how to cook asparagus.  Basic preparation is simple – all you need to do is wash it. 

If you have longer spears, you might want to snap and throw away the woody ends and if it feels a bit tough, pare away the outer layers until you get to the more tender stuff below.  Then you are ready to look at the different things to do with asparagus to see what you want to make.

Steamed asparagus

Steamed asparagus is a simple and quick way to make the veg ready for any kind of asparagus recipe.  You can use an upright steam basket or a collapsible type.  If you have an Instant Pot, you could even steam it in there by adding it to a steamer basket with a little olive oil and then steam for around 2 minutes before releasing the steam.  Don’t let it release naturally as this will cause it to overcook.

Blanched or boiled asparagus

Boiling or blanching asparagus are also quick and easy ways to cook it.  You can partially cook them and put them in cold water to stop the cooking process if you aren’t ready to serve them or fully cook them.  To cook them fully, put them in a pan or skillet with enough water to cover them by around half an inch and a little salt.  Bring to the boil and cook until tender.

Oven roasted asparagus

Oven roasted asparagus caramelises the sugar in the vegetable and this deepens the flavour.  Sometimes they may go a bit brown and look thinner than before cooking but this is how they are meant to be.  Put a single layer in a shallow pan and cook at a high heat.

Griddle cooked

In the warmer months, we all love to get the barbeque out and there’s no reason why you can’t use it to cook asparagus too.  And if the BBQ isn’t in sight, then use a griddle pan for the same effect.  Coat the spears in a little olive oil and heat the pan.  Add the asparagus and season with salt and pepper then cook for 1-2 minutes until tender.

Raw ribbons

Asparagus can be eaten raw if you like your veggies the natural way.  A good serving idea is to cut ribbons with a potato peeler and serve them on a salad.  Remove the tough outer skin to do this.  You could even try this with some spiralizers to make asparagus noodles.

Sautéed asparagus

If you want to serve sautéed asparagus then you need a frying pan, a little butter and garlic.  Melt the butter in the pan and then add the garlic and asparagus.  Cover and cook for about 10 minutes, stirring occasionally.  If you like them well done, then keep it going for another 5-10 minutes.

Easy asparagus recipes

These are five easy ways to get asparagus on your plate, but they are just touching the surface of what you can do with those spears.  Here are five asparagus recipes to take things a step further.

Jumbo shrimp and asparagus

Shrimp (or prawns if you are in the UK like me) are a great match with asparagus and the dish is easy to make.

Ingredients:

• 2 cups water
• 2 bunches asparagus trimmed and chopped into 1-inch pieces
• 2 tbsp vegetable oil
• 24 large shrimp peeled, deveined and cut in half lengthwise
• 2 tsp ginger root
• 2 tbsp soy sauce
• 2 tsp sugar
• 1 tsp dry sherry
• Salt to taste

Directions:

In a saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, save about 2 tablespoons of liquid.

Heat oil in a skillet over medium-high heat. Cook the shrimp until the colour changes, ( a nice pink hue). Add asparagus and the water you saved and season with ginger, soy sauce, sugar, sherry and salt to taste. Cook for 5 more minutes.

Prosciutto wrapped asparagus

Asparagus prosciutto dishes are another popular one and very easy to make.  This dish is great for an appetizer but watch for slices of prosciutto that are quite thin as if they are too thick, they will make the dish too salty.

Ingredients (makes 30)

• 30 asparagus spears
• 15 slices prosciutto
• 1 tbsp extra virgin olive oil
• Black pepper to taste

Preheat broiler to high or if you are using a roasting dish, put the oven on a high temperature. Line a large, rimmed baking pan with parchment paper and set aside.

Cut each strip of prosciutto in half lengthwise. Wrap each trimmed asparagus spear with a strip of prosciutto, starting just below the tip and wrapping toward the bottom.   When finished, the entire spear should be covered, except for the tip.

Arrange wrapped asparagus spears on lined baking sheet, leaving plenty of room between the spears. Use a second pan or work in batches, if necessary. Brush each spear with olive oil and season with freshly cracked black pepper, to taste. (Avoid adding excess salt because the prosciutto is naturally salty).

Place baking pan with prepared spears under the broiler and cook for about 4-5 minutes. Remove pan from oven and carefully turn each spear before placing back under the broiler. Broil for another 2 or 3 minutes, or until the prosciutto is crispy and the asparagus is tender.

Remove spears from baking sheet and place on a wire cooling rack to allow excess grease to drain. Dab lightly with a paper towel, if desired. Transfer spears to a serving tray and serves immediately.

Cream of asparagus soup

Cream of asparagus soup is one of the dishes I quite fancy trying.  Plus I have my trusted soupmaker to attack the job for me!

Ingredients (serves 4)

• 2 tbsp olive oil
• 1 onion chopped fine
• 400g asparagus, chopped fine
• 500ml chicken stock (or veg stock if you prefer)
• Salt and pepper
• 4tbsp double cream

Heat the oil in a saucepan and add onion then fry under softening.  Add the asparagus and cook for 2 minutes then add the stock.  Boil, season and then reduce the heat to simmer for 5-7 minutes.  Make sure the asparagus is fully cooked. 

Add the cream and blend with a hand blender until smooth.  Alternatively, make in a soupmaker on the ‘creamed’ setting (you may need to use more ingredients for this but just remember to keep them in proportion).

Roasted asparagus, pancetta & cherry tomato pasta

This is a fun looking, colourful dish that is perfect for any time of the year.  It uses penne pasta but you could easily swap in a favourite – I love fusilli myself, especially the three coloured one.

Ingredients (serves 4)

• 400g penne pasta
• 500g asparagus, trimmed and cut into three pieces per spear
• 2 tbsp olive oil
• 6 slices pancetta cut into small pieces
• 200g cherry tomatoes halved
• A handful of fresh basil
• Grated parmesan to serve

Heat the oven to 200 degrees C.  Cook the pasta as per instructions.  Add asparagus to a roasting tin then toss with oil and add the pancetta.  Roast for 10 minutes until the pancetta is crispy then add the tomatoes and cook for another 5 minutes.

Drain the pasta and add it to the roasted asparagus mix then sprinkle the torn basil and season.  Stir until glistening and serve with grated parmesan.

Crispy chicken & asparagus pie

This one is called a pie, but it is more like bake to me.  Names aside, it is simple to make and serves 4 people.

Ingredients

• 4 chicken breasts cut into small pieces
• Knob of butter
• 100g asparagus, cut into small pieces
• 100g spring green vegetables (such as baby spinach and peas)
• 100g ham, torn into pieces
• 100ml crème fraiche
• 50g breadcrumbs

Heat the grill to medium.  Spread the chicken on a baking tray with half the butter and cook for 7-10 minutes until thoroughly cooked.  Put the vegetables in a bowl and add boiling water.  Leave for 2-3 minutes then drain.

Scatter the vegetables and ham on the chicken then add the crème fraiche and season.  Sprinkle the breadcrumbs over the mix and the rest of the butter then put under the grill for 5 minutes until the topping is heated.

Anyone for asparagus?

I’ll admit I’m still not 100% certain about the idea of asparagus, despite there being some clear nutritional reasons for trying the stuff.  If I’m feeling adventurous when it cools down a bit (heat wave here as I write which is unusual) then I think I would try the soup.

What about you?  Do you like asparagus?  And if so, what’s your favourite asparagus recipe or thing to do with it?

More asparagus recipes