The only asparagus we've ever had in our house is tinned, my husband LOVES it! I don't even like the smell of it! I bit the bullet and bought fresh on special yesterday but have no idea how to cook it.
What's the best way to cook it please?
Thanks

dollmakernz - 2014-10-15 18:37:00

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nzdoug - 2014-10-15 18:43:00

Wash & snap the ends off - there will be a natural point where they break and the ends are tender. I microwave mine, put into a cup with a tablespoon of water, cover with plastic wrap and micro on HIGH for about 90 seconds. You can cook them in a fry pan with simmering water - about 8 minutes; or steam them. YUM!

nanasee1 - 2014-10-15 18:43:00

Fresh Asparagus is just yummy, way better than the overcooked canned stuff. I snap the ends off, rinse & lay on a plate with just the moisture from the rinse, cover plate and MW 1 minute on high. We also like it raw in salads and in stir fries. Great included in wraps, sandwiches and sushi too.

nauru - 2014-10-15 18:54:00

I just cooked mine slow with a bit of water and a squeeze of a lemon juice on special at NW so have more for thurs night

Edited by bobcat_6 at 6:58 pm, Wed 15 Oct

bobcat_6 - 2014-10-15 18:57:00

I usually steam it.

greerg - 2014-10-15 19:20:00

Hi dollmakernz there isn't really a best way, they're all good. :) Boil it (lightly) or steam it or grill it on the BBQ.... all are good. Serve it in it's naked glory or get 'flash' and dose it with a dab of butter or some olive oil and a slurp of lemon juice... add a wee sprinkle of salt and pepper if that fits your taste buds. It's all yum and an eye opening adventure away from the canned stuff (which my hubby loves just like yours but he's happy to enjoy Springs bounty when it's on offer. :)

If you have leftovers make a yummy omelette or....... well, so many things LOL. Hope he enjoys and you do too!

PS - don't over cook it to the grey/green stage, ideally you want it bright green and just so to bring out those lovely fresh flavours.

~enjoy

sampa - 2014-10-15 19:46:00

snap any woody bottom ends off (as in post #3), drizzle on a little olive oil, salt and pepper them, then chuck them on the bbq, or into a pan on the cooktop. turn as the heat browns them and voila. While I like them steamed as well, bbq'd or fried like this is FAR better

illusion_ - 2014-10-15 20:28:00

I like mine just simmered until tender then served with butter, black pepper and a little lemon juice - maybe a dollop of aioli or Japanese mayo for dipping

sarahb5 - 2014-10-15 22:52:00

I crumb mine ( usually a Parmesan cheese crumb) then bake or cook on the barbie ( on tin foil), serve with a little aioli on the side to dip them in, people go crazy over them

nz_nicola - 2014-10-16 09:41:00

used to love asparagus on scones with plenty of butter and pepper and salt- scones were made with fresh cream and the asparagus was out of dads vege garden on the farm; can't beat farm fresh

issymae - 2014-10-16 09:44:00

I'm converted! I really liked it. Just boiled and salt, pepper and butter tonight.
Will definitely be buying it again and will try all of your suggestions.
Thanks so much for the advice :)

dollmakernz - 2014-10-16 20:58:00

dollmakernz wrote:

I'm converted! I really liked it. Just boiled and salt, pepper and butter tonight.
Will definitely be buying it again and will try all of your suggestions.
Thanks so much for the advice :)

That's great! What did your husband think of it? Did he like it too?

sampa - 2014-10-16 21:17:00

Yes he did like it, but the goon said he still likes the tinned gunk! That's sacrilege! LOL! I can't even handle the smell of the tinned asparagus, it reeks!

dollmakernz - 2014-10-16 21:35:00

2 or 3 spears wrapped in streaky bacon and grilled or fried. Great with horseradish or garlic aoli. Do a whole pan full..it's the best.

skyblue17 - 2014-10-18 23:54:00

Annabel advised tonight that snap them and then add one cup of water (for rather a large amount of say 3 handfuls of asp. and a knob of butter) book covered for 5 minutes.

karlymouse - 2014-10-19 00:12:00

Annabel advised tonight that snap them and then add one cup of water (for rather a large amount of say 3 handfuls of asp. and a knob of butter) book covered for 5 minutes.

karlymouse - 2014-10-19 00:12:00

An interesting aside is that a relative of mine who worked in a cake shop many years ago... they used to mash up tinned peas with salt and pepper and make rolls of them and it was 'poor mans asparagus'

karlymouse - 2014-10-19 00:13:00

karlymouse wrote:

Annabel advised tonight that snap them and then add one cup of water (for rather a large amount of say 3 handfuls of asp. and a knob of butter) book covered for 5 minutes.

I cooked them how she advised after watching her show last night, they were alright.....i'm sorry to admit but I like the tinned ones better as well.

dibble35 - 2014-10-19 08:39:00

Made this tonight really tasty. I measured the orzo, but for the rest I just used the recipe as a guage. 

Creamy Orzo with Asparagus & Parmesan 

Ingredients:1 cup orzo 
1 cup asparagus, cut into 1 inch pieces 
1 tbsp butter or margarine 
1/4 to 1/2 cup cream
 1/4 cup grated parmesan cheese
 Salt & Pepper, to taste 

Directions:Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes.
After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!).
Once the orzo and asaparagus are cooked and tender, drain and return to the pot.
Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt.
Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency.
Season with salt and pepper.
I found it does need to be seasoned well with salt. Also I added my asparagus thicker parts in with the orzo, and added the finer parts a bit later.

ruby19 - 2014-10-19 08:46:00

Oh ruby, that sounds like my kind of dish, thanks.
I reckon a dash of Prenzel's Lemon Vinaigrette could be a 'goer' on that too
I have a 3 year old asparagus bed & it's starting to look great, but I have a problem ...I keep eating it raw as I wander past, many times a day!

samanya - 2014-10-19 17:47:00

Best way to eat asparagus?

Lightly boil (three minutes or so). Drain and leave covered to cool slightly.
Soft boil a couple of eggs.
Dip asparagus into eggy yolk like soldiers........mmmmmmmm.

fey - 2014-10-21 15:46:00

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tullyann - 2014-10-21 16:49:00

In the pan with butter.
I can't stand limp, insipid asparagus.

mmmmm, yum. Might get some for tonight!

twelve12 - 2014-10-22 09:37:00

get a whole bunch and snap off the woddy ends and steam for 3 minutes
take out of steamer, wrap in streaky bacon and either pan fry or grill in the oven until bacon is cooked and starting to go crispy - serve with a poached egg on top

muffin2 - 2014-10-22 13:06:00

Asparagus and Parmesan risotto!

I use the recipe from Simon and Alison Holst.

suzannelg - 2014-10-22 13:09:00

Asparagus season is under way - so bump for another year.

uli - 2015-10-21 16:59:00

Slice and cook pancetta. In a separate pan poach some asparagus and an egg. Lay asparagus on plate, sprinkle with the crispy pancetta, top with the (very) soft egg and sprinkle with Parmesan. Bellisima!

awoftam - 2015-10-21 18:43:00

awoftam wrote:

Slice and cook pancetta. In a separate pan poach some asparagus and an egg. Lay asparagus on plate, sprinkle with the crispy pancetta, top with the (very) soft egg and sprinkle with Parmesan. Bellisima!

I have two eggs and use streaky bacon but the method is the same.

kay141 - 2015-10-21 19:08:00

suzannelg wrote:

Asparagus and Parmesan risotto!

I use the recipe from Simon and Alison Holst.

I made Annabel Langbein's asparagus, lemon risotto for dinner tonight. Awesome!
http://www.annabel-langbein.com/recipes/asparagus-spinach--l
emon-risotto/327

samanya - 2015-10-21 19:54:00

nanasee1 wrote:

Wash & snap the ends off - there will be a natural point where they break and the ends are tender. I microwave mine, put into a cup with a tablespoon of water, cover with plastic wrap and micro on HIGH for about 90 seconds. You can cook them in a fry pan with simmering water - about 8 minutes; or steam them. YUM!

This - yummy. Squeese some fresh lemon on to serve. Fresh is totally different to tinned. You & hubby might swap opinions on the vegetable..

Edited by mizpizzy at 8:11 pm, Wed 21 Oct

mizpizzy - 2015-10-21 20:10:00

cut the fresh asparagus in 3 angled slices, put oil in pan, add a chopped garlic clove, then a small handful of pork mince, fry until cooked, add asparagus a splash of water and fish sauce according to taste, cook for a couple of minutes. I love this with rice yum

simon0071 - 2015-10-28 23:22:00

Steamed 2-3 minutes, dependent upon thickness. Sprinkle with a little salt.

fromwhereisit - 2015-10-31 12:28:00

saving

bev00 - 2016-10-31 00:26:00

I like mine this way. pop the fresh asparagus into a tall jar/glass/container, add a wee bit of salt then top with boiling water. cover with a lid or gladwrap. Drain after several mins then eat with a grind or two of salt and pepper and butter if desired. Its lovely, crisp not soggy and no pots used. What is left over I just cover and store in the fridge.Yum

jennyp2 - 2016-10-31 11:56:00

So enjoy the fresh asparagus season! On the weekend I sautéed a whole bunch, chopped into pieces, with some onion, chopped bacon and sliced mushrooms, until just tender, poured in a little cream and simmered and poured over some already cooked chicken tenderloins. Hubby doesn't really like asparagus but he asked for more!

rarogal - 2016-10-31 12:16:00

I found a asparagus cooking pot at an auction, used the other night for the first time.
Perfectly cooked, the whole stem, no snapping needed.

smallwoods - 2016-10-31 22:38:00

I usually cook mine in the microwave standing upright in a glass jug but this weekend I fried them in the same pan that I had cooked my salmon in - yum

sarahb5 - 2016-10-31 22:49:00

Try putting a fresh bunch of asparagus, ends snapped off in a roasting dish,
Slightly drizzle olive oil and Jane's Crazy Salt on it. Roast for 20 minutes @ 200° shake pan at ten minutes to turn and when finished, sprinkle grated Parmesan cheese on asparagus. Your life will never be the same! Xo ????

dooozzee - 2016-11-08 16:26:00

Bumping up for me

pixiegirl - 2017-11-06 11:51:00

I was taught this by a grower. It works for broccoli as well.
Snap the ends off your asparagus. Trim them if you feel a bit fancy. Bring a large pot of salted water to the boil, drop in the asparagus, cover tightly, bring back to the point of boiling and turn off. Leave it for 5 minutes, drain immediately and serve how you like it (with butter or hollandaise for me). It is tender but still firm, and will hold in a warm dish for a reasonable length of time......... long enough to use in catering without being a soggy mess.

punkinthefirst - 2017-11-06 12:35:00

If I boil them in a pan of water then I just simmer them uncovered until I can see that they are bright green

sarahb5 - 2017-11-06 14:05:00

I love them raw , steamed and still crunchy , boiled till grey/green ...I love them all ways .
I have started peeling the lower stalk of the larger ones ...still do the snap first .
Always stand my asparagus in a jug of water before cooking to plump them up .

jbsouthland - 2017-11-06 14:39:00

I cant stand the tinned stuff, I like mine al dente.

Place in microwave steamer with a sprinkle of water. Microwave for 2 mins. Eat.

norse_westie - 2017-11-06 14:48:00

Just snap the ends, cover with some water with salt and 1/2 teaspoon sugar and cook till bright green. Or they are good raw in salads etc. When I make asparagus rolls I take the crusts off the bread, spread with a little cream cheese, sprinkle with cracked pepper and roll asparagus it it.....yummo.

crazynana - 2017-11-06 17:12:00

jbsouthland wrote:

I love them raw , steamed and still crunchy , boiled till grey/green ...I love them all ways .
I have started peeling the lower stalk of the larger ones ...still do the snap first .
Always stand my asparagus in a jug of water before cooking to plump them up .

I always stand mine in a small amount of water, from the moment they are picked [or bought] until they are cooked.
When you say 'jug' do you mean that the water comes right up the spear?

samanya - 2017-11-06 18:08:00

samanya wrote:

I always stand mine in a small amount of water, from the moment they are picked [or bought] until they are cooked.
When you say 'jug' do you mean that the water comes right up the spear?

Half way ....ish

jbsouthland - 2017-11-06 18:15:00

jbsouthland wrote:

Half way ....ish

Cheers & thanks.

samanya - 2017-11-06 18:25:00

http://www.briscoes.co.nz/kitchen/pots-and-pans/steamers

I steam asparagus in my steamer (Hampton and Mason -cost $30 on sale).

andrew697 - 2017-11-08 07:13:00

** bumping for asparagus season **

I love mine steamed, with bearnaise sauce. But so many calories, so often I cheat and use a little Eta Feta and Garlic dressing.... and now there's the new Barker's Coconut and Lime Dressing... YUMMMM...

autumnwinds - 2018-11-03 23:15:00