This method for how to cook asparagus on the stove is quick and delivers satisfying results. Whether you prefer white asparagus or green asparagus, the end results are delicious when you follow this tutorial step by step.
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Why This Recipe Works
Properly cooking veggies like asparagus can seem intimidating, but when you prepare these bright green stalks simply and in a healthy manner, you really can't go wrong. You can also grill asparagus or roast it in the oven, but this stovetop method of cooking asparagus is quite quick and painless.
Asparagus has elegant texture and taste and doesn't require fancy bells and whistles to enhance it. All you need is a large pan for boiling and then sautéing the asparagus in olive oil, and you'll create the ultimate fresh and nutritional side dish.
Cooking up a pan of yummy asparagus can put you in a better frame of mind. That's right; the veggie is filled with tryptophan. The amino acid can elevate one's mood.
Stovetop Asparagus Ingredients
Prepare all of the ingredients before starting to cook:
- asparagus spears - You can use green or white asparagus but note that white make take longer because they are usually thicker.
- garlic cloves - To enhance the flavor.
- olive oil - Just use regular olive oil; there is no need for the more expensive extra virgin because we are cooking with it.
- sea salt & pepper - Freshly ground is best.
*Check recipe card for ingredient amounts.
⭐You might also want to check out my tutorial for how to cook brown rice on the stove. Asparagus and rice make a delicious pairing.
Instructions
Step #1. Cut the asparagus tips. Cut the asparagus tips off (leaving just the greenest parts).
Step #2. Peel off the hard parts. Using a potato peeler, remove any hard parts so the stems are very soft to the touch.
Step #3. Boil water. Add some water to a skillet (enough to be about ¾ inch deep), add a pinch of salt and bring to a boil. Once it's boiling, add the asparagus.
Step #4. Boil asparagus. Boil the asparagus for about 5 to 10 minutes (depending on the thickness), or until they are bright and tender.
Step #5. Remove asparagus. Remove the asparagus from the water and reserve.
Step #6. Fry garlic. Remove the water from the frying pan. Turn the heat down to medium and add the olive oil. Once the olive oil heats, add the garlic cloves and cook them until they are golden-brown.
Step #7. Return asparagus to pan. Return the cooked asparagus to the pan and mix them thoroughly with the olive oil and garlic.
Step #8. Season & serve. Sprinkle with some sea salt and pepper. Serve! It is best served immediately but leftovers can be refrigerated.
Storage & Reheating Tips
Cooked asparagus: If you cover the cooked asparagus properly in an air-tight container it should last up to 3 to 5 days in the fridge. Reheat it in the pan or in the microwave.
Uncooked asparagus: Uncooked asparagus can be stored in the refrigerator for up to 5 days. It's time to throw them away when the ends become dark/mushy.
To extend freshness: If you want the asparagus to stay fresher longer, trim the ends and stand them up in a jar or container with an inch of water so that the ends stay moist. Alternatively, you could wrap the trimmed ends in moist paper towel inside of a zip-top bag.
Recipe FAQs
Not everyone will notice a smell in their urine after eating asparagus, but if you do, it's because the asparagus breaks down into by products containing sulfur. When you pee, the byproducts immediately evaporate and give off an odor.
Asparagus can give your urine a slightly greenish tinge and this is thought to be due to the pigments not being damaged in the digestive process, possibly because of lower acidity in the stomach.
While some individuals opt to give their asparagus a brief water bath, I personally find this step to be superfluous. Ensuring a thorough cleaning to eliminate any grit is essential, but I don't believe going beyond that is required.
Trimming off the woody ends is one way to do this, as they can be tough to chew and lead to stringy asparagus. Opt for a higher cooking temperature to maintain that nice, al dente texture.
While snapping is a widely favored approach for asparagus prep, it may come as a surprise that it tends to be wasteful. This is why I chop about 1" to 2" of the ends off and peel the hard outer layer instead.
❤️More Vegetable Side Dishes You Will Love
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📋Recipe
How to Cook Asparagus on the Stove
Ingredients
- 8 to 10 asparagus stems - cleaned--or 1 bundle
- 2 tablespoons olive oil
- 2 garlic cloves - chopped
- freshly ground sea salt & pepper
Instructions
- Cut the asparagus tips off (leaving just the greenest parts).
- Using a potato peeler, remove any hard parts so the stems are very soft to the touch.
- Add some water to a skillet (enough to be about ¾ inch deep), add a pinch of salt and bring to a boil. Once it's boiling, add the asparagus.
- Boil the asparagus for about 5 to 10 minutes (depending on the thickness), or until they are bright and tender.
- Remove the asparagus from the water and reserve.
- Remove the water from the skillet. Turn the heat down to medium and add the olive oil. Once the olive oil heats, add the garlic cloves and cook them until they are golden-brown.
- Return the cooked asparagus to the pan and mix them thoroughly with the olive oil and garlic.
- Sprinkle with some sea salt and pepper.
- Serve
Equipment
Notes
- If you cover the cooked asparagus properly it should last up to 3 to 5 days in the fridge.
- Reheat it in the pan or in the microwave.
- Uncooked asparagus can be stored in the refrigerator for up to 5 days. It's time to throw them away when the ends become dark/mushy. If you want the asparagus to stay fresher longer, trim the ends and stand them up in a jar or container with an inch of water so that the ends stay moist. Alternatively, you could wrap the trimmed ends in moist paper towel inside of a zip-top bag.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
yasyn says
thanks
Joss D says
You're very welcome.