SC Johnson Family Economics Blog
Friday, March 23, 2012

Five Ways to Cook Asparagus | Family Economics

By Erin

With spring beginning in the Southern half of the country, and just around the corner for the Northern half of the country, I thought a little “how to” on asparagus was in order. Asparagus is at its peak in gardens across the country in the early and middle parts of spring. You’ll also find asparagus at its lowest prices in grocery stores and year-round farmer’s markets in your area.

The best prices that I see for asparagus are in early-mid spring costing around $1 per pound. When I see it at this price, I stock up for the week and we eat asparagus several nights that week! “Eating seasonally” is a great way to keep your overall grocery budget in check.

Here are five ways to cook asparagus:

1.    Sautéed – Add a little butter or olive oil to a large skillet or sauté pan and sauté for three to five minutes, or until they turn brighter green in color. If you are a bacon lover, toss in some crumbled bacon. If you like eggs, toss some chopped hard boiled eggs over the sautéed asparagus. Parmesan cheese and Romano cheese are also tasty additions to sautéed asparagus.

asparagus2.    Roasted – Roast the asparagus by placing it on a foiled lined baking sheet and put in the oven at 400 degrees Fahrenheit for seven to eight minutes. Try this Sweet and Spicy Asparagus. (Note: the foil is not necessary, just makes for easier clean-up!)

3.    Broiled – Wrap six to eight spears together with two slices of bacon. Place on a broiler pan and run under the broiler for 10 to 12 minutes, or until bacon is cooked and asparagus is tender. Season with some salt and pepper.

4.    Boiled – Boil the asparagus spears for 10 minutes, then remove and let cool some and pat dry. Drizzle honey over the top and toss with some crushed almonds or walnuts.

5.    Grilled – Brush a small amount of olive oil over the asparagus and let sit for 10 to 15 minutes. Sprinkle some salt and pepper over the asparagus. Next, grill over indirect heat for five to seven minutes, or until tender.

We’d love to know your favorite asparagus recipe! Do you like it “as is,” or do you prefer to “dress it up”?

7 Comments so far

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On Wednesday, September 19, 2012, Bekki wrote

I lay them out in one layer in a pan and put water to 1/2 inch above the asparagus. Sprinkle some spices and herbs and cook at 400 degrees until tender. Then serve with a sprinkling of garlic salt on top. I always just use whatever spices I have on hand. I like to add lemon pepper seasoning, old bay, sea salt, crushed red pepper, chunks of onions, and anything i can find.

On Wednesday, April 18, 2012, A Southern Cook wrote

Dredge in beaten egg, then in bread crumbs or panko. Roast on a wire rack at 350 degrees F for 10-15 minutes. Lightly salt when they come out of the oven.

On Wednesday, March 28, 2012, Cindy F wrote

Soy sauce, fresh Ginger, garlic &sesame seed oil

On Tuesday, March 27, 2012, armagh48 wrote

I sautee it with shallots, garlic and sometimes, sliced black olives. It has a nice taste, especially with the shallots.

On Monday, March 26, 2012, kc from SJ TX wrote

I just put them in my electric steamer and eat when ready!!!! Lazy way, but I just can't wait.

On Monday, March 26, 2012, BeVibe wrote

I have a wonderful marinated asparagus recipe. Boil the asparagus until tender crisp, cut into small spear lengths (3-4") each, place in a container with tomato wedges, drizzle your favorite italian dressing over all and allow to marinate overnight. The tomatoes pick up the Italian dressing flavor fairly quickly, while it takes a bit longer for the asparagus. If you want this for the afternoon, do in the morning. The asparagus will retain their own flavor, while the tomatoes have picked up the flavor of the Italian dressing.

On Monday, March 26, 2012, S from Illinois wrote

we roast it with evoo and balsamic vinegar until the ends are crispy:)

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