how to cook canned asparagus

Learn how to cook asparagus in 6 different ways! In this step by step guide, you'll find the best ways to cook asparagus like a pro! Learn how to blanch (boil), steam, roast, sauté, broil, pan roast and grill fresh asparagus to crisp-tender perfection.

I will also share my best tips for buying, storing and preparing asparagus!

Pan seared asparagus served with a fried eggs on a white plate

How do you cook asparagus? That is a question I have to answer often. The truth is, I like cooking asparagus in many different ways and I even like eating them raw! With the right cooking method and very simple seasoning, you can turn fresh asparagus spears into the most irresistible side dish.

Grilled asparagus on top of ricotta crostini with Parmesan cheese

Spring time is the best time to buy asparagus. During the spring, this snappy and slender vegetable is at it's peak of freshness. Thankfully, you can find good quality asparagus all year round imported from international suppliers.

During the spring season, you will find an array of asparagus in different sizes, widths and colors. White, purple and green asparagus are showcased at local farmer's markets. Whichever variety you decide to pick, these are the things you need to look for:

Pick fresh asparagus spears that are f irm, smooth, straight and crisp with tight closed budding tips .
Asparagus should look freshly cut and not limp or dry.
The size of the asparagus has nothing to do with their maturity or age. Thin, thick, short or long means they are of different varieties.
Usually thin spears are snappy, less watery and have a more intense flavor. They don't need to be peeled and are ideal for raw preparations.
Thick spears have a higher water content and are usually milder in flavor. They can be woody towards the bottom and may need to be peeled, although that is rarely the case.

Fresh raw asparagus on a white marble board

Asparagus should not be kept for more than 2 days. Their flavor diminishes and the tops usually get dry and sometimes fall off. Treat asparagus stalks like you would flowers. Place the trimmed ends in a glass filled with about 1-inch of water. The stalks should be standing straight. Loosely cover the tips with a plastic bag (I use a resealable bag), then place it in the refrigerator.

Another option is to keep them wrapped in a damp paper towel inside a plastic bag and store in the vegetable crisper area of your fridge.

Wondering what is the best way to trim asparagus? Do you snap or slice your asparagus?

Depending on the age of the asparagus, the bottom part of the stalk can be fibrous, woody and tough. Many people find the natural breaking point of each stalk by holding the center and bottom of the stalk and snapping it in half. This serves as a guideline of where to cut the rest of the stalks. If this method works for you, keep doing it (that's how my grandma used to do it).

The other method for trimming asparagus is to line them up and cut their bottom part. Simply look closely to find the area where the stalk starts to look dry and woody and slice away. This method is quicker and easier.

After trimming, decide if you need to peel them. If the outer layer looks thick and a bit dry, shave off the outer skin with a vegetable peeler.

Rinse the asparagus before cooking them and pat them dry unless you will be blanching them or steaming them.

Here are 6 different ways to cook asparagus. From stove top to oven and of course, on the grill.

Blanching is a quick and easy process that seals in the bright color of the vegetable allowing its natural flavor to shine. Blanched asparagus are great on salads and crudité platters.

Cooked asparagus on a plate served with lemon slices

Bring a pot of salted water to a boil and set a bowl filled with ice and water near by.
Drop the asparagus into the boiling water and cook for about 1 to 2 minutes or until bright green and fork tender.
Using kitchen tongs, transfer the blanched veggies to the iced water to stop the cooking. After about a minute, drain the asparagus from the iced water. Pat them dry, if necessary.

Step by step images on how to blanch asparagus

Blanch asparagus for about 1 to 2 minutes or until crisp but fork tender. Thicker asparagus may take as long as 3 minutes.

Steaming preserves most of the vegetable's nutrients and allows the natural flavor to come through. You can steam asparagus whole or cut into smaller pieces. Steamed asparagus can be eaten with a bit of butter and salt or with sauces like Hollandaise sauce.

Place a steaming basket into a pot and bring the water to a boil over high heat.
Using kitchen tongs, carefully put the asparagus in the steamer and cover.
Lower the heat to medium and steam until bright green and fork-tender.
Using kitchen tongs, transfer the blanched veggies to the iced water to stop the cooking. Drain and pat them dry, if necessary.

Steam asparagus for about 2 to 4 minutes or until fork tender. Exact times vary depending on the thickness of the asparagus.

Roasting asparagus in the oven at high temperature may take a bit longer but delivers the best flavor. Caramelized, crispy and flavorful, roasted asparagus is one of my favorite side dishes.

You can season the asparagus before roasting them. Garlic, spices, herbs and a drizzle of oil are great options. You can also sprinkle them with some cheese hot out of the oven!

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil for easy clean up.
Lay the asparagus on the sheet pan and drizzle them with olive oil. Sprinkle with salt and black pepper and toss to coat.
Spread the spears in a single layer and roast until the base of the asparagus can be easily pierced through with a fork, about 10 to 15 minutes for thin asparagus and up to 25 minutes for thicker ones.
Remove from the oven and serve.

Roast thin asparagus for about 10 to 15 minutes or until fork tender. Thicker asparagus will need additional roasting time, about 18 to 25 minutes. The tips may get a beautiful golden brown color due to caramelization.

Sautéed asparagus (or stir fried) is a simple stove top method of cooking that produces bright green, tender asparagus with a few browned edges. This is a good way to get mild charred flavors much quicker than oven roasting.

Heat olive oil or butter in a large sauté pan over medium-high heat.
Add the asparagus and cook for 3 to 5 minutes or until lightly browned and tender. Season to taste and serve.
The same method can be used for stir frying in a wok over high heat.

Sauté asparagus over medium-high heat for about 3 to 5 minutes or until lightly browned and tender.

Asparagus cut into bite size pieces in a skillet.

This method cooks asparagus in a very hot oven producing charred, crisp and golden brown asparagus that are somewhat similar to grilled asparagus. Serve with a sprinkle of freshly squeezed lemon juice and grated Parmesan cheese.

Set the oven rack to the upper position, about 6-inches away from the upper heating element and line a baking sheet with parchment paper or foil.
Set the oven to broil using the high setting, if available.
Place asparagus on a sheet pan and drizzle them with olive oil. Sprinkle with salt and black pepper and toss to coat.
Spread the spears in a single layer and broil until the asparagus are lightly brown on the edges and tender, about 6 to 8 minutes. Times will vary depending on your oven setting.

The exact broiling time will depend on the specific oven setting. Some ovens can be set to broil on high while others don't give you that option.

Broil until the asparagus are tender and lightly brown on the edges, about 6 to 8 minutes.

Asparagus on a sheet pan getting drizzled with olive oil

Pan roasting asparagus preserves most of the vegetable nutrients while also producing tender asparagus with a slight caramelized taste and golden brown spots.

Add the olive oil, water or broth, garlic and butter into a large sauté pan over medium-high heat.
When the butter is melted, add the asparagus and using kitchen tongs, toss to coat.
Cover the pan and cook for about 2-3 minutes or until the asparagus are bright green.
Remove the lid and turn the heat to high. Season with salt and pepper.
Sear the asparagus, tossing them with tongs as needed until the asparagus are lightly browned on some spots, about 3 minutes.

Pan roast asparagus until tender with a few golden brown spots, about 5 to 6 minutes. Thicker asparagus may take a few additional minutes.

Add char marks and smoky flavor to this amazing vegetable. Grill over high heat, directly on the grill grates. Grilling can also be done in a grill pan when an outside grill is not available.

Preheat a grill to medium-high heat.
Toss the spears with olive oil, salt and pepper.
Lay the asparagus on the grill in a row. You can use a vegetable basket or foil if needed.
Grill asparagus until tender, about 5 to 8 minutes, flipping or rolling halfway through. Remove from the grill and serve.

Grill asparagus over high heat for about 5 to 8 minutes or until tender.

Asparagus – Asparagus officinalis, is a low calorie, nutrient dense vegetable with many health benefits. Asparagus is rich in vitamins and minerals like vitamin C, B, A, E and K as well as calcium, potassium, iron, zinc and magnesium.

Asparagus are a good source of antioxidants and promote good digestion. Asparagus are also rich in folic acid and can support fetal development. It can also help fight cancer.

Cooking Asparagus Tips

Don't overcook asparagus! tThey will get mushy and have an unpleasant color.
Season asparagus with your favorite seasonings, herbs and spices. Lemon juice, fresh garlic, chopped fresh parsley or mint, olive oil, balsamic vinegar, toasted nuts and grated Parmesan cheese are some favorite additions.

Take A Look At These Asparagus Recipes:

Grilled Asparagus with lemon Garlic Butter
Asparagus and Pea Risotto
Pasta with Asparagus in Lemon Cream Sauce
Japanese Pasta with Shrimp and Asparagus
Pickled Asparagus

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Prep: 5 minutes

Cook: 3 minutes

Total Time 8 minutes

Servings 6 servings

Boiled/Blanched Asparagus

▢ 1 pound asparagus spears
trimmed
▢ 8 cups water
▢ 1 teaspoon sea or Kosher salt

Steamed Asparagus

▢ 1 pound asparagus spears
trimmed
▢ Water, enough to cover the bottom of the pot

Roasted Asparagus

▢ 1 pound asparagus spears trimmed
▢ 1 tablespoon olive oil Salt and black pepper to taste
▢ Optional: 2-3 garlic cloves minced

Sautéed Asparagus

▢ 1 pound asparagus spears
▢ 1 tablespoon olive oil
▢ 2 tablespoons butter
▢ Salt and black pepper to taste

Broiled Asparagus

▢ 1 pound asparagus spears trimmed
▢ 1 tablespoon olive oil
▢ Salt and black pepper to taste

Pan-Roasted Asparagus

▢ 1 pound asparagus spears trimmed
▢ 1 tablespoon of olive oil
▢ 1 tablespoon water or broth vegetable broth or chicken broth
▢ 1 garlic clove peeled and smashed
▢ 1-2 tablespoons butter
▢ Salt and black pepper to taste

Grilled Asparagus

▢ 1 pound asparagus spears trimmed
▢ Olive oil to drizzle
▢ Salt and black pepper to taste

Boiled /Blanched Asparagus

Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches.
Bring a pot of salted water to a boil and set a bowl filled with ice and water near by.
Drop the asparagus into the boiling water and cook for about 1 to 2 minutes or until bright green and fork tender. Thicker asparagus may take as long as 3 minutes.
Using kitchen tongs, transfer the blanched veggies to the iced water to stop the cooking. After about a minute, drain the asparagus from the iced water. Pat them dry, if necessary.

Steamed Asparagus

Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches.  Fill a large pot with about 2 inches of water. The water should be below the steamer basket.
Place steaming basket into the pot and bring the water to a boil over high heat.
Using kitchen tongs, carefully put the asparagus in the steamer (be careful the steam is hot) and cover.
Lower the heat to medium and steam until bright green and fork-tender, about 2 to 4 minutes.
Using kitchen tongs, transfer the blanched veggies to the iced water to stop the cooking. After about a minute, drain the asparagus from the iced water. Pat them dry, if necessary.

Roasted Asparagus

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil.  Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches
Lay the asparagus on the sheet pan and drizzle them with olive oil. Sprinkle with salt and black pepper and toss to coat.
Spread the spears in a single layer and roast until the base of the asparagus can be easily pierced through with a fork, about 10 to 15 minutes for thin asparagus and up to 25 minutes for thicker ones.
Remove from the oven and serve.

Sautéed Asparagus

Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches, and then cut into 2-inch spears.
Heat a large sauté pan over medium-high heat. Add the butter.
Once the butter is melted, add the asparagus and cook for 3 to 5 minutes or until lightly browned and tender.
Season with salt and pepper.

Broiled Asparagus

Set the oven rack to the upper position, about 6-inches away from the upper heating element and line a baking sheet with parchment paper or foil.  Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches.  Set the oven to broil using the high setting, if available.
Place asparagus on a sheet pan and drizzle them with olive oil. Sprinkle with salt and black pepper and toss to coat.
Spread the spears in a single layer and broil until the asparagus are lightly brown on the edges and tender, about 6 to 8 minutes. Times will vary depending on your oven setting.

Pan Roasted Asparagus

Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches.
Add the olive oil, water or broth, garlic and butter into a large sauté pan over medium-high heat.
When the butter is melted, add the asparagus and using kitchen tongs, toss to coat.
Cover the pan and cook for about 2-3 minutes or until the asparagus are bright green.
Remove the lid and turn the heat to high. Season with salt and pepper.
Sear the asparagus, tossing them with tongs as needed until the asparagus are lightly browned on some spots, about 3 minutes.

Grilled Asparagus

Preheat a grill to medium-high heat.
Trim off the woody tough bottoms of the asparagus, about 1 to 2 inches.  Toss the spears with olive oil, salt and pepper.
Lay the asparagus on the grill in a row. You can use a vegetable basket or foil, if needed.
Grill asparagus until tender, about 5 to 8 minutes, flipping or rolling halfway through. Remove from the grill and serve.
Alternatively, you can use a grill pan if an outside grill is not available.

Calories: 15 kcal (1%) Carbohydrates: 3 g (1%) Protein: 2 g (4%) Fat: 1 g (2%) Saturated Fat: 1 g (6%) Sodium: 405 mg (18%) Potassium: 153 mg (4%) Fiber: 2 g (8%) Sugar: 1 g (1%) Vitamin A: 572 IU (11%) Vitamin C: 4 mg (5%) Calcium: 28 mg (3%) Iron: 2 mg (11%)

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Course: Side Dish

Cuisine: American

Keyword: How To Cook Asparagus